Saucisson sec is a favorite charcuterie and a staple classic French dry-cured sausage in French household served with baguette, butter, cornichons and a good glass of red wine. The French equivalent of dry salami, saucissons are cured pork sausages. A mixture of lean pork and pork fat, salt, sugar, spices, and sometimes alcohol combined to give the saucisson its unique flavor.
There are of course as many varieties of saucissons recipes as there are regions of France. Served during l’apéro thinly sliced as hors-d’oeuvres or stacked in a hearty picnic sandwich, saucisson sec is now proudly made in the USA !
Bon Appétit Magazine has selected the new charcuterie made in the USA from Portland Oregon to New York City !