Recipe > Saucisson Sec

Saucisson sec is one of the most traditional and highly regarded cured meat products in French cuisine. Similar to Italian salami or Spanish fuet, it is a type of dry-cured pork sausage encased in a natural (typically porcine) casing, upon which a thin layer of beneficial white mold (Penicillium) develops during the maturation process.
Saucisson Sec
Saucisson Sec
Saucisson Sec

Ingredient Quantity(grams)
Pork shoulder 890
Cumin 110
White wine 30
Coarse salt 20
Minced garlic 9
Dextrose 7
Ground black pepper 5
Instacure#2 2.5
Antioxidant(erythorbate) 2.5

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Preparation > Saucisson Sec

Grind the meats;
Mix the meats with all the other ingredients until a sticky, tacky mixture forms;
Let it rest for 12 hours in a refrigerated environment;
Stuff into hog casings, forming 20 cm links;
Using a needle that is not too fine, prick the casings to remove any air bubbles;
Cure at a temperature between 18°C ​​and 21°C for approximately 20 days.

Saucisson Sec
Saucisson Sec
Saucisson Sec
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