The Saucisson d'Arles is a dry sausage that is well-known and highly regarded in France. It is one of the oldest types of dry sausage in the country and is still made today using traditional recipes and techniques passed down by artisan charcutiers.
The main characteristic of the Saucisson d'Arles is its unique composition, which includes a blend of lean and fat pork, as well as lean beef. (50% pork / 50% beef)
Length: 24cm
Diameter Ø: 43mm
Weight: 200-225 gr
Saucisson is ready to eat and can be eaten by the slice, making it ideal finger food, or used to season crackers, toast, and a variety of other dishes.
Conservation tip:
Store in a cool dry place at maximum +12ºC. Once opened, keep refrigerated and consume within 4 weeks.
should keep fine for a few more weeks if wrapped in plastic and stored in the refrigerator.
Natural Molds!
This mold has several functions! One benefit is that it protects the salami from harmful microorganisms while it is being cured. Two, it helps in regulating and slowing down the curing process, giving the salami more consistency. Finally, it helps our salami achieve a level of flavor that is nearly impossible to duplicate. The mold gradually adds flavor over time, mellowing the acidity from fermentation and producing a richer, funkier, deeper delicate flavor. The flavor cannot be imitated.
Can you eat the skin of saucisson sec?
You can remove it but it is encouraged that you leave the casings on to get the full flavor experience.