Saucisson (French: [sosisɔ̃]) or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.[1]

Saucisson

Sliced saucisson
Course	Sausage
Place of origin	France
Main ingredients	pork
Media: Saucisson

Origin

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.^{[citation needed]}

The word saucisson first appeared in France in 1546 in the Tiers Livre of Rabelais.^{[citation needed]}

Production

Stuffing

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.[2]

Some versions of saucisson also contain pepper seeds, garlic, mushrooms, 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.^{[citation needed]}

See also

• List of sausages
• Saucisson de Lyon

Further reading

• Dabin, Eugène; Jussiaux, Roger (1994). Le saucisson sec. Vesoul: ERTI. ISBN 9782903524661. OCLC 417688363.
• Malandain, Stéphane; Peyret, Inès (2014). Eloge du saucisson : de Confucius à Bocuse, un trésor de l'humanité. Paris: Dauphin. ISBN 9782716315326. OCLC 903332744.

References

На других языках

[ru] Сальчичон