Dry-cured saucisson is probably the most popular charcuterie in France, and the must-have guest at any apero. Simple at first glance, it hides a great variety of recipes, textures and flavours. Here is how to recognize a good saucisson, slice it properly and keep it as long as possible, whole or opened.
What is saucisson?
Saucisson sec is a raw cured sausage made from chopped pork meat and fat, seasoned with salt, pepper and aromatics, then stuffed into a casing. It is then fermented and dried for several weeks in ventilated drying rooms. This slow drying develops its aromas and gives it its firm texture.
The main families of saucisson
Plain saucisson
Simply seasoned with salt and pepper, it is the benchmark, the one that lets you judge the quality of the meat and the drying.
Lyon saucissons and rosette
Lyon is one of the capitals of charcuterie. Rosette de Lyon, stuffed into a large natural casing, offers tender meat and a delicate taste. Lyon-style saucisson comes in many flavoured recipes.
Flavoured saucissons
Walnuts, hazelnuts, Comté, Beaufort, Roquefort, Espelette pepper, wild garlic or truffle: flavoured saucissons add a touch of originality to the apero and invite discovery.
Chorizo
Seasoned with paprika and chili, chorizo brings a smoky, spicy note that contrasts with milder French saucissons.
How to choose a good saucisson
First, check the ingredient list: a good saucisson contains pork meat, fat, salt, spices and few additives. Then look at it: firm meat, an even grain and very white pieces of fat are signs of quality.
The thin white coating that often covers the casing, called the bloom, comes from noble moulds that take part in the drying. It is perfectly normal and a sign of natural drying.
How to slice saucisson
Remove the string and, if you like, the skin, by scoring it lengthwise. Then slice on the bias into rounds 2 to 3 millimetres thick: slicing at an angle gives wider, more elegant slices. For very dry saucissons, cut thinner slices.
For perfectly even slices with no effort, a saucisson guillotine is the ideal tool, and it always makes an impression on the apero table.
How to store a whole saucisson
A whole dry-cured saucisson keeps for several weeks in a dry, cool, airy place, ideally between 10 and 15 °C: a pantry or cellar. Hang it or wrap it in a cloth or kraft paper. Avoid plastic, which keeps the saucisson from breathing and encourages moisture.
How to store an opened saucisson
Once cut, cover the cut end with plastic wrap or parchment paper so it does not dry out. Then keep it in the refrigerator, in the vegetable drawer, wrapped in a clean cloth. Take it out 15 minutes before eating so its aromas can open up.
Can you freeze saucisson?
You can, but it is not recommended: freezing alters the texture and aromas of saucisson. A well-stored dry-cured saucisson does not need it anyway.
Our dry-cured saucissons
Our saucissons are selected from artisanal producers and made in France. Discover our dry-cured saucisson with Périgord walnuts, our Comté dry-cured saucisson, and for the apero, our mini saucissons such as Minis Lyonnais with hazelnuts or Minis Chorizo. To slice in style, discover our wooden saucisson guillotine.
To build the perfect apero, read our guide how to make a charcuterie board, and find the full selection in our saucisson and charcuterie collection.
FAQ
Should you remove the skin of saucisson?
The skin of a saucisson in natural casing is edible, but it is usually removed for a more pleasant bite. Score it lengthwise and peel it off as you go.
Should saucisson be kept in the refrigerator?
Whole, it keeps best in a cool, dry place outside the refrigerator. Once opened, keep it in the refrigerator wrapped in a cloth, with the cut end covered.
What is the white powder on saucisson?
It is the bloom, a thin layer of noble moulds that develops during drying. It is natural and harmless.
What is the difference between saucisson and rosette?
Rosette is a dry-cured saucisson from Lyon stuffed into a large natural casing, which gives it more tender meat and a longer drying time.
