100% free-range pork, natural casing.
Weighing 200-225g, our saucisson when finely diced, it can be added as an ingredient to omelets, quiches, or pasta dishes, imparting its distinct flavor throughout the dish.
Store in a cool dry place at maximum +12ºC. Once opened, keep refrigerated and consume within 4 weeks.
should keep fine for a few more weeks if wrapped in plastic and stored in the refrigerator.
This mold has several functions! One benefit is that it protects the salami from harmful microorganisms while it is being cured. Two, it helps in regulating and slowing down the curing process, giving the salami more consistency. Finally, it helps our salami achieve a level of flavor that is nearly impossible to duplicate. The mold gradually adds flavor over time, mellowing the acidity from fermentation and producing a richer, funkier, deeper delicate flavor. The flavor cannot be imitated.
Can you eat the skin of saucisson sec?
You can remove it but it is encouraged that you leave the casings on to get the full flavor experience.