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French: Saucisson sec
Sausage is an ancient tradition, with early recipes dating back to Roman times. Originally dry sausages were dried in the dry open air of mountain regions.
Production
Dry sausages are made of lean pork (trimmed and sinews removed), pork fat and casing. Products from any other animal than pork are prohibited for products labeled "pure pork."
Other ingredients such as salt, and depending on the recipe, sugar, flavorings, spices, wines, alcohols, liqueurs and condiments may be added. The only additives permitted are nitrates, nitrites, organic acids, colors, polyphospates and flavor enhancers.
Practical!
There are many methods to help a child cut a tooth. One of them: give him a slice of dry sausage to bite on!
> Saucisson de Lyon
> Saucisson de morteau
> Saucisson fumé
> Jésus de Lyon
> Rosette de Lyon
> Salami
Finely ground meat; made from pork or pork and beef. The term "salami" means "cured meat" without distinction in Eastern France, Germany and Italy.
Spain
> Chorizo
An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts.
> Longanisse
An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts.
> Salamanque
An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts.
> Salpicon
An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts.
Italy
> Bresaola
Made with beef
Switzerland
> Gendarme
a sausage of Swiss or Austrian origin, usually made up of lean beef and pork fat; thoroughly dried and smoked, it will keep for a long time and may be eaten as is or cooked; sold in pairs; its rectangular shape is characteristic.
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