SAUCISSON SEC


The dry sausage is one of the jewels of our cuisine. Its development requires great care and know-how. It really is a product of the soil, a regional speciality produced using traditional methods with meat quality. We advise you to consume only those products of quality and flee the sausage industry.




It annually produces about 100,000 tons of sausage in pre-packaged, pre-, 1 third of which is sold at the cut or whole. These sausages were largely made from pigs who had undergone intensive farming in factories in pigs where we practice the battery farming, ie that it fattens pigs quickly, and badly cheap, with the addition of antibiotics and a host of cochonneries that are not made for the pigs. Geneticists have managed to remove fat to lean because it is more profitable, meaning that the dorsal bacon, noble sausage manufacturers literally melted, but this is bold, that 'we do not eat elsewhere, which gives its flavor to the pork. Today, one obtains a pork pisseuse and tasteless.
So, to avoid the meat of this kind and sausage manufacturers.


On the other hand, prefer the dry sausage craft, regional, sometimes labelled. They are produced by artisans who select pigs reared on the farm, fed as before and which give pigs healthy and fat with 20 cm of lard on their backs.


But to make a good sausage, it is a good pig, from 10 to 12 months, built on straw and fed grain and regular products in the house. Previously, we killed the pig at the Saint Martin to address the food needs of the family for the bad winter season, including 1 slaughter each year. Second, we must choose the right songs: lean ham, shoulder, chest, dénervés and cleaned; mincing meat not too late, dose 80 to 90% of lean and the rest of fat, salt, pepper, spices, and use of a natural casing. In bakeout: 50 to 72 hours at 24 ° max, and then drying in barns where one can regulate ventilation, humidity and temperature. Next the diameter of sausage, maturation last 1 month 1 / 2 to 6 months.


You will have good and true as sausages actually still in our regions of France.
Overview:


The reputation of sausages made in Arles, one of the oldest in France, is well established. The sausage is made from pork and 30% of beef and flavoured with herbs de Provence, and dried 6 weeks. It tasted a little flexible.


The saucisson d'Auvergne has also acquired its noble. Done by craftsmen, simply seasoned and dried 2 months, it is a real delight.


The southwest and also produces long, dried sausages of high quality that can be ordered from the top of the range.


One of Ariege, wild taste, matured 3 Months, sometimes 6 months for ASH.


Catalonia, which produces sausage very dry and lean (not more than 5% of bacon) well-balanced and tasty.


The Rouergue develops an excellent mountain dried sausage 8 to 12 weeks.
Finally, the Béarn, Basque Country, Ardèche, Lyon Region and Corsican, manufacture handcrafted dried sausages excellent high-quality, tasty and melting, dried, and products with pork, and selected high as before.




Truly regional products, and traditional handicrafts. In sum real products, because we must not galvauder the term "terroir" and confuse it with "land-cash".