Saucisson Sec Basque’s Taste
Saucisson Sec Basque is Biellese’s fine French Basque-style pork sausage – coarse-ground, seasoned with red wine, and of course, pepper, giving it a spicy and lasting finish. Made in Hackensack, NJ with locally-sourced pork, from a family-owned salumeria that’s been in operation since 1925. French-style Salami with Espelette Pepper. Saucisson comes from the Latin salsus meaning salted. It is sometimes called saucisse sèche. There are saucisson recipes dating from Roman times, and Gaulish recipes for dried pork.
Serving Saucisson Sec Basque
A light to medium-bodied red wine with a hint of earthy aromas balanced by a fruit-forward bouquet or a medium-bodied beer such as an Ale, IPA or Bock Beer. Enjoy at room temperature on its own or serve on a charcuterie board with cornichons, Dijon mustard and baguette.
How Saucisson Sec Basque is Made
Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat called bardière). The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites and/or saltpeter, and with fermenting bacteria. For instance antilisterial strains of Lactobacillus sakei are used in Europe for the production of saucisson and can be used for the conservation of fresh meat. Some versions of saucisson also contain pepper seeds, garlic, bits of dried fruits or nuts (such as pistachios, figs, or olives), cheeses such as Roquefort, Laguiole, or alcohols such as wines or Génépi liquor.