LP's Saucisson Sec, a creation of LP Quality Meats in Marrickville, NSW, is the brainchild of Luke Powell, a culinary virtuoso who honed his skills over six years at Tetsuya's. Made with free-range pork, it's seasoned delicately with garlic and black pepper, then allowed to mould-ripen until it reaches perfect maturity, embodying the art of patience and tradition.
Details
LP's Saucisson Sec, a creation of LP Quality Meats in Marrickville, NSW, is the brainchild of Luke Powell, a culinary virtuoso who honed his skills over six years at Tetsuya's. Made with free-range pork, it's seasoned delicately with garlic and black pepper, then allowed to mould-ripen until it reaches perfect maturity, embodying the art of patience and tradition.
Each slice unveils a tender, well-balanced symphony of flavors, where garlic's gentle embrace harmonizes with the lively spice of black pepper. The meticulous ripening process infuses every bite with depth, creating layers of savory goodness that linger on the palate. A nuanced and memorable tasting experience awaits, revealing the craftsmanship behind every step of this delicious journey.
A little background
Saucisson sec, well known among charcuterie enthusiasts in France, is a dry-cured sausage traditionally made from pork, though sometimes with a mix of other meats. It's typically encased in a natural pork casing, known as "boyau," which is the cleaned and prepared intestine of the animal, providing the sausage with structure while allowing it to breathe during the curing process. This air-drying phase lasts for several weeks, giving the saucisson sec a firm texture and rich flavor. Seasonings like garlic, pepper, and other spices are often added to enhance its distinctive taste. Enjoyed as part of a charcuterie board, as an appetizer, or simply with bread, saucisson sec is cherished for its savory and aromatic profile.
Dietary
Ingredients: Pork and pork fat (92%), salt (4%), black peppercorn and black pepper (2%), sodium nitrite (250) (≤1%), starter culture (≤1%). Gluten-free
