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From the market to your plate
From the market to your plate

All about dry saucisson > From the market to your plate

How to buy

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.  

How to store

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

How to prepare

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

 
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 Photo: Sopexa

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