You'll find sausages that are more or less dry, more or less spicy... all differing in flavor according to their recipe. Choose ones that are supple to the touch, with a natural ivory-colored "bloom." An evenly white color (talc-like) should be looked for. Any that have a greenish-yellow mold should be rejected.

The sausage should not taste too hot, rancid or too salty. When cut, the grain should be fairly coarse, with the lean predominating and a small amount of good fat without being oily. It shouldn't smell like fresh meat or whey.  

To store dry sausages, place them in a dry airy place between 15 and 18°C. Read the packaging. Producers often provide useful information.

Slice on the diagonal to enhance the look of the slice and develop the flavor.