Saucisson sec is simply dry-cured pork with a little garlic and pepper. It tastes like the Gascon French countryside.
Erika Lynch makes all her products by hand. She studied the art of charcuterie in Gascony, France. She believes a process that has integrity should be obvious in the flavor of her meat. All the pork is local and supplied by small, family-owned farms, giving priority to pigs that are pastured, many of them whey-fed. While the price of local pork is higher, it strengthens a vibrant, rural community, supports humane animal husbandry practices, and produces the highest quality meat products available.
Ingredients: Pork, pork fat, salt, black pepper, garlic, dextrose, sodium nitrate, sodium nitrite, lactic acid starter culture, mold culture, natural beef casing.
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