On the stall, they look alike. In the mouth, not at all. Saucisse sèche and saucisson sec are two cousins of French charcuterie, and knowing how to tell them apart means choosing the one that really suits you.
Same base, different diameter
Both are made from minced pork, fat, salt and spices, stuffed into a casing then dried. The real difference is the diameter:
- Saucisson sec is stuffed into a wide casing (5 to 7 cm across). It dries for a long time, 4 to 8 weeks or more.
- Saucisse sèche is stuffed into a thin casing (2 to 4 cm), often U-shaped or as a straight stick. It dries faster, 2 to 4 weeks.
What that changes in the mouth
| Saucisson sec | Saucisse sèche | |
|---|---|---|
| Texture | Firm, noticeable bite | More tender and soft |
| Taste | Concentrated, matured | Milder, fresher |
| Slice | Large round | Small round or stick |
| Ideal for | Platter, sandwich, gift | Nibbling at the aperitif, picnic |
Curved or straight: saucisse sèche comes in two shapes
Curved saucisse sèche (horseshoe-shaped) is the traditional shape: it dries a little unevenly, which gives a generous bite and a bold taste. Straight saucisse sèche dries more evenly and gives nice regular slices, handy for platters. Both our saucisses sèches, handmade in Auvergne, are medal winners at the Concours Général Agricole: silver for the curved, bronze for the straight.
How to recognise a good product
Saucisson or saucisse, the criteria are the same:
- A natural casing, slightly irregular, with its white bloom.
- A short ingredient list and a stated origin for the meat.
- A high meat-to-finished-product ratio: the more meat used per 100 g, the more the product has dried and concentrated its aromas. Ours shows 140 g of meat per 100 g.
- Small-batch production, by hand.
Which to choose?
- For a platter or a sandwich: saucisson sec, its large round holds up better.
- For nibbling at the aperitif or on a hike: saucisse sèche, more tender and easier to cut.
- To give: both, in a box. The contrast of textures always makes an impression.
How to store them
Cool, dry, hung up or in a tea towel, never in sealed plastic. The thinner saucisse sèche hardens faster: eat it within two to three weeks. All the details in how to store a saucisson sec.
Frequently asked questions
Is saucisse sèche fattier?
No, the recipes are similar. It seems softer because it has dried less.
What about rosette, jésus, mountain sausage?
These are large-diameter saucissons secs (rosette, jésus) or regional names for saucisses sèches. Same family, different shapes.
Is fuet a saucisse sèche?
Technically yes: it's the Catalan version, even thinner. We talk about it in Catalan fuet: what is it?
Discover our handmade artisan saucisson sec, our curved Silver Medal saucisse sèche and our straight Bronze Medal saucisse sèche.
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