Grocery
Saucisson Sec Dry Cured Sausage
What it is
Saucisson sec is a traditional French dry-cured sausage. It is typically made from pork, seasoned with salt, pepper, and other spices, and then air-dried for several weeks or months. This curing process gives it a firm texture and a rich, savory flavor. It is a staple in charcuterie boards and a popular snack in France and other European countries.
How people cook with it
This versatile sausage is perfect for adding flavor to a variety of dishes or enjoying on its own.
- Sliced thinly for charcuterie boards
- Added to pasta dishes
- Diced into salads
- Served with cheese and bread
To enjoy, simply remove the casing and slice the saucisson sec thinly. It is often served at room temperature to best appreciate its complex flavors and firm texture. It can be a star on a charcuterie platter alongside other cured meats, cheeses, and olives. For cooking, it can be diced and added to warm dishes like pasta sauces, stews, or even scrambled eggs, where its rendered fat adds depth and a savory note. It also pairs well with crusty bread and a glass of red wine.
How it differs from similar foods
Unlike fresh sausages that require cooking, saucisson sec is fully cured and ready to eat. Its dry-cured nature results in a much firmer texture and a more concentrated, intense flavor profile compared to softer, un-cured salamis.
Who it is for
Anyone who enjoys robust, savory flavors and traditional cured meats will appreciate this sausage.
How to keep the rest
Once opened, store any remaining saucisson sec tightly wrapped in parchment paper or plastic wrap in the refrigerator. It is best to consume it within a few weeks to maintain its optimal texture and flavor. Avoid storing it in airtight containers as it needs to breathe slightly.