Babette’s Table owner, Erika Lynch, learned this classic French salami recipe from her mentor during an internship in Gascony France. She uses slow fermentation techniques in her small batches of salami to create European style flavor. She sources 100% of her pork from local, family run farms. Saucisson Sec showcases this high quality local pork flavor with just a sprinkle of salt, pepper, and a touch of garlic.
Store salami in a crisper drawer to preserve humidity. These casings are natural and edible, so feel free to eat them or peel them, according to your own preference. We recommend serving salami sliced thinly on a charcuterie board with cheeses, almonds, and jam.
I am reordering this one and the finocchiona, outstanding flavor! With VT cheeses and bread our Charcuterie dinners have never been better!