These start out as regular looking sausages to which culture is added and they are allowed to ferment, dry and cure for a minimum of 30 days.
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This Saucisson Sec (literally dry sausage) is perfect for a fine dinner antipasto or snacks for lunches and picnics. An excellent accompaniment for any cheese plate. This is a simple and delicious recipe with garlic, black pepper and the pork as the flavors.
For the fullest flavor, allow to come to room temperature and enjoy!
Store like fine cheese in wax paper in the fridge. White mold on the casing is part of the culture like cheese, and can be peeled off before eating.