Classic Saucisson Sec (French Cured Sausage) Recipe
Par un écrivain mystérieux
Description
How to make saucisson sec, a classic French dry-cured sausage, at home from "The New Charcuterie Cookbook" by Jamie Bissonnette.
Dry-cured wild boar saucisson sec, ready-to-eat, shelf-stable and handmade naturally without nitrates, nitrites or preservatives. With its meaty
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Petite Charcuterie Deli - Le SAUCISSON Sec , this French cured meat makes a delicious snack on its own in a smorgasbord of flavors! Ready to eat , cold in slices.
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Les Trois Petits Cochons (The Three Little Pigs) started in 1975 as a small charcuterie in the heart of New York's Greenwich Village. Founders Alain
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depuis
par adulte (le prix varie selon la taille du groupe)
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