The term "sausage" comes from the Latin salsis ", meaning salted. Salami is a big sausage seasoned that we consume cooked (sausage with garlic, brioche) or raw maturation and after drying (saucisson sec). Usually made of pork, sausage can also be made with other meat (beef, veal, lamb, mutton, poultry,…).
The dry sausage is a raw meats, fermented and dried, whose sensory properties (taste, smell, flavour, colour and texture) direct result of the activities of the microbial flora which it is composed. Hence, there exists a wide variety of dried sausages from different regions: the Ardèche, the Auvergne, Savoie's Sausage… dry nature can be added or hazelnuts, wild mushrooms, walnuts, blueberries ..