Just received your saucisson and wondering where to keep it? Good news: an artisan saucisson sec (French dry-cured sausage) is a living product that keeps very well, as long as you follow a few simple rules. Here's how to keep it tender, fragrant and never wasted.
How long does a saucisson sec keep?
A whole, uncut saucisson sec keeps for several weeks after delivery. The date is on the label, but in good conditions it can go well beyond: it simply keeps drying and firming up. Some people prefer it nice and dry, others more tender. You decide when it's at its best.
Once cut, allow one to two weeks to enjoy it in good condition, protecting the cut face.
Where should you store a saucisson sec?
The golden rule: a cool, dry, airy place. Ideally a cellar, a pantry, an unheated garage or simply the coolest corner of the kitchen, away from the oven and radiators. Between 12 and 18 °C is perfect.
The saucisson needs to breathe. Hang it by its string if you can, or lay it on a rack. Avoid leaving it in its sealed plastic bag: moisture builds up and that's when unpleasant surprises happen.
Should you keep saucisson in the fridge?
Not compulsory, but not forbidden either. If you live in a warm flat or it's over 20 °C, the vegetable drawer of the fridge is a good option. In that case, wrap the saucisson in a clean tea towel or kraft paper, never in cling film.
A small tip: take it out 20 to 30 minutes before slicing. Cold numbs the aromas, and a saucisson served at room temperature is far tastier.
How to store a cut saucisson
- Protect the cut face: place a piece of baking paper or film on the cut side only, not around the whole saucisson.
- Keep the skin: only remove the casing as you go, it protects the meat.
- Keep it cool, in a tea towel, and finish it within a week or two.
My saucisson has a white bloom, is that normal?
Yes, and it's actually a good sign. That white powder on the casing is the bloom: a natural flora that develops during drying and protects the saucisson. It's found on every artisan saucisson in natural casing. If it bothers you, rub it off lightly with a dry cloth before serving.
On the other hand, if you see green or black spots or notice a frankly unpleasant smell, moisture has done its work: don't take any risks.
My saucisson is too dry or too hard, what can I do?
Wrap it in a slightly damp tea towel and leave it overnight in the fridge. It will soften a little. The grandmother's trick is also to leave it for a few hours in the vegetable drawer next to an apple or some lettuce.
What about other dry-cured meats?
The Catalan fuet follows the same rules as saucisson: cool, dry, airy. Vacuum-packed chorizo and lomo keep in the fridge until opened, then should be eaten within the week. A cut whole boneless ham keeps in the fridge for several weeks with the cut face covered.
Frequently asked questions
Can you freeze a saucisson sec?
It's possible but not recommended: freezing alters the texture and aromas. A saucisson sec keeps long enough not to need it.
How do you know if a saucisson is still good?
Look, touch, smell. A white bloom and a dry casing are normal. Coloured spots, a sticky texture or a sour smell are warning signs.
Should you remove the skin before eating?
The natural casing is perfectly edible, but most people prefer to remove it. Do as you like.
Want to put these tips into practice? Discover our artisan saucisson sec, handmade in Auvergne and our award-winning dry sausages, or give them in a charcuterie gift box.
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