Artisanal Dry-Cured Pork Saucisson Sec with Truffles
-
In Stock
Dry-cured pork and truffle saucisson sec is ready-to-eat and shelf-stable. We use only natural ingredients to make our traditional saucisson sec, and never any nitrates, nitrates, or preservatives. This small-batch sausage starts with pork raised without antibiotics or hormones and is hung for long aging to develop rich flavor. The generous amount of real black truffle adds that unique, earthy flavor beloved around the world. With its meaty, firm texture, this elegant saucisson is a must for any charcuterie board and makes a welcome addition to a picnic or tailgate - or a delicious snack on its own.
- Artisanal quality dry-cured sausage
- Pork is antibiotic and hormone-free
- Long curing time for deep flavor
- Shelf-stable
- Gluten-free
- No nitrates or nitrites added
- Contains pork
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Serving Tips: Saucisson sec is the perfect addition to a charcuterie board or cheese plate.
Slice very thin at an angle and serve with grainy mustard on the side. You can also use saucisson sec in any recipe that calls for salami.
Cut the sausage into thin batons and add to a salad, slice thinly for pizza and grilled flatbread, or make a simple tartine on a baguette.
Saucisson Sec Truffle: pork, salt, black truffles, cane sugar, celery extract, lactic acid starter culture
Charcuterie refers to smoked, cured, or cooked meats, all of which are traditional methods of preservation. In France, the techniques have been elevated to a culinary art form over the centuries.
We follow Old Word recipes and use natural techniques and only the highest quality ingredients to create our diverse line of charcuterie.
Our handmade charcuterie represents the full range of styles and flavors, including bacon, cured ham, cooked, dry-cured, and raw sausages, pâtés and mousses, duck confit, rillettes, and prosciutto, smoked and cured duck, chicken and turkey breasts.
