Interesting facts about our Saucissons Secs
Saucisson sec means nothing other than “dry sausage”. Our selection of saucissons secs are made exclusively in natural casings, air-dried and not smoked. With noble mold, saucissons secs are significantly milder and sweeter than German raw sausage types, which tend to be more sour.
Saucissons secs or salamis (in German “permanent sausage”) are preserved by spraying them with a certain mold culture (a penicillium, similar to that in Camembert). This good and intentional mold prevents bad mold from spreading on the sausage. This good mold can sometimes develop greenish spots (such as in ripened goat cheese), but it has not gone bad and the product can still be consumed safely. But since this doesn't look so nice, you should brush the sausages regularly, preferably with a vegetable brush.
If your saucisson sec is still too soft for you, we recommend hanging it in a dark, dry and well-ventilated place until it reaches the desired hardness.