The name “saucisson” is derived from the French word "dry sausage." Wild sanglier (boar) and taureau (beef) varieties of this French delicacy can be found if you seek care. The French prefer leaner, tougher pork cuts such as leg or shank meat, with fatback or belly meat to fill in the gaps. The saucisson farce is seasoned with salt, sugar, regional spices, and sometimes garlic after it has been crushed together. After that, the finished product is packed inside a natural hog casing, though I've also seen a tiny diameter beef bung used. Lactobacillus, our bacterial friend, is the distinguishing feature. The saucisson has a delicate chew and a white, sticky surface due to fermentation. The meat is then dried to the proper texture by hanging it from the ceiling of a local butcher shop. When sliced, the majority of them are moist but firm, whilst others are bone dry and brittle.
In the north, where saucisson remains untouched, the meat's quality speaks for itself. When you reach the south of France, all bets are off. There are nearly as many saucisson kinds and additives as there are cheeses.
90 days use by