A traditional French salami made by Jean Marc from Saucisson Australia in Sydney, following the traditionnal recipe, this saucisse seche is 100% free-range pork.
Details
'The most authentic saucisson in the country', called by Gourmet Traveller Magazine. Produced by La Bastide since 2009, owned by Jean-marc Amar, ex French executive chef, who learned the art of making saucisson from relatives while he was growing up in France's Languedoc region.
What French living in Australia miss most about their homeland and the inevitable answer is saucisson. Eaten with bread, cheese and a glass of wine, saucisson is a slow-aged, air-dried pork sausage that's a staple of French food culture. It is just as important to the French as bread, wine and cheese. Despite the rich choice of Italian, German, Polish and Spanish smallgoods in Australia, saucisson is surprisingly hard to find. And there's no substitute for the real thing. That's the very original reason for Jean-Marc to start his company.
Their saucissons comes from Berkshire pigs, fed in NSW. They are bred in a free range way where they do roam free during the day and put inside at night to be safe from predators.
A little background
Saucisson Australia have earned three SILVERs at Mondial Rabelais du Saucisson 2018 (The First Saucisson Word-cup). 100-day aged and Kangaroo saucisson with Australian elements won the silvers.
Dietary
Ingredients: Pork and pork fat (92%), salt (4%), black peppercorn and black pepper (2%), sodium nitrite (250) (≤1%), starter culture (≤1%). Gluten-free
