Grocery
Herbed Dry-Cured Sausage
What it is
This is a dry-cured sausage, a traditional French charcuterie item. It is made from pork that has been seasoned, stuffed into a casing, and then air-dried for an extended period. The drying process concentrates the flavors and creates a firm texture. This particular variety is infused with a blend of herbs, adding an aromatic complexity to the savory pork.
How people cook with it
This sausage is a versatile ingredient for charcuterie boards and simple meals.
- Sliced thinly on a cheese board
- Added to pasta dishes
- Chopped into salads
- Served with crusty bread
To enjoy this saucisson sec, simply remove it from its packaging. It is typically served thinly sliced, allowing its rich flavors to be fully appreciated. You can arrange slices on a platter alongside cheeses, olives, and other charcuterie for an appetizer. It can also be incorporated into warm dishes; for example, it can be chopped and added to the end of a pasta sauce to impart a savory depth, or diced and tossed into a hearty green salad for added texture and taste. Its firm texture holds up well when cooked briefly.
How it differs from similar foods
Unlike fresh sausages that require cooking, saucisson sec is fully cured and ready to eat. The dry-curing process gives it a denser, more concentrated flavor profile and a firmer, chewier texture compared to softer, smoked sausages. The addition of herbs provides a distinct aromatic note not found in plain varieties.
Who it is for
Anyone who enjoys flavorful cured meats will appreciate this sausage.
How to keep the rest
Once opened, it is best to store any remaining saucisson sec wrapped tightly in parchment paper or plastic wrap. Keep it in a cool, dry place, such as the refrigerator. This helps to maintain its texture and prevent it from drying out further or becoming too hard.