Saucisson

Saucisson is the French term used to describe a dry sausage or salami. High quality pork is used to create this French treat. While pork is the primary ingredient, many variations may include other styles of meat such as beefor chicken. To vary the flavor even further, some French sausage makers may even include dried fruits such as dates or figs, wine or cheese into the saucisson. Garlic, salt and pepper are the most common spices, however adding a variety of herbs will also give the sausage a more robust aroma and flavor. http://www.french-property.com/regions/paris_ile_de_france/food-gastronomy/dry-sausage-saucisson/ When selecting a good saucisson, it should have a distinct aroma and be firm to the touch. http://www.chow.com/ingredients/362

For well over 2000 years, sausages have been created to preserve meat. Without the modern technologies we enjoy today such as refrigeration, meat was cured or dried, and packed in natural casings to prevent it from spoiling. This allowed it to be stored for use later. Cooler climates could use the cold months to their advantage when storing and preparing meat, but climates such as the warmer European region found that a dry sausage was ideal given the methods available for storage. http://www.oscarenterprises.f2s.com/sausage_history.html

Saucisson is commonly served at room temperature as an appetizer. It can be served with a sharp cheese, or with a spicy mustard and cornichons. Saucisson can also be used as a base for a soup or a cassoulet. If cooking the saucisson is preferred, serve on a fresh baguette.