Saucisson Sec – Day 14

KevinCharcuterie, Dry Cured Meats, From Local Farms, From the Cellar, Pork, Saucisson SecLeave a Comment

A quick update at the two-week mark. On day one, it looked like, well…like fresh sausage. Surprise, surprise. But today it’s already looking the the part! This is day 14 of roughly 18-20 days of dry cure process. We had a cold spell in there, which dropped the humidity far below the 60-70% I was hoping for into the 40%s. Not ideal, so we’ll see how that impacts things. But so far it looks, smells, and feels like something I’m going to be pretty jazzed about – which is a big relief.

What does one do with saucisson sec? Slice it thin. Wine. Some cheese, perhaps. Rustic bread. Fresh fruits and veg. Olives. Some fresh air and some sun, maybe. Can’t wait.

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