How to recognise a real artisan saucisson
You can't judge a good saucisson by its price. You judge it by three details most people overlook.
On the shelf, every dry sausage looks the same. Yet between a few days of industrial drying and a slow cure in a cellar, there is a world of difference, in taste and in quality.
Here is how to tell them apart.
1. The white bloom is not a flaw
That fine white layer is called the fleur, the bloom. It is a natural flora that develops while the sausage cures in the cellar, just like the rind of a camembert. It protects the saucisson, regulates drying and builds flavour.
Industrial saucisson has none: it is dried in fast chambers, in a few days instead of several weeks. You save time and lose taste.
2. Check the meat content
While curing, a saucisson loses about a third of its weight, all of it water. What remains is concentrated flavour.
That is why we state 140 g of pork for 100 g of finished product. It is the most honest figure a saucisson can carry.
3. Read the ingredient list
A short list is a good sign: French pork, salt, pepper and spices. Many artisan saucissons, ours included, also contain authorised preservatives such as nitrites, plus a little sugar that helps fermentation. They are always listed on the label.
Be wary above all of added flavourings, colourings and long lists of additives. Ours is stuffed into natural casing, tied by hand and made in small batches.
Silver Medal at the Concours Général Agricole
Our curved dry sausage, made with the same recipe and the same know-how, won an award at the Concours Général Agricole in Paris, France's oldest and most demanding food competition. The jury tastes blind.
How to enjoy it
- Not in the fridge. Dry saucisson keeps in a cool, dry place: a cupboard is enough.
- Slice thinly. Two to three millimetres, on the bias.
- Serve at room temperature. Straight from the cold, it has no flavour. Take it out 20 minutes before.
- Peel off the casing if you prefer: it is edible, but most people remove it.
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Read more: dry sausage or saucisson: what is the difference? and how to store a dry saucisson.
SaucBack, French artisan charcuterie