Saucisson Sec by Chef Aurélien Dufour

Elevate your charcuterie experience with our Saucisson Sec, a classic French-style dry-cured sausage crafted by Chef Aurélien Dufour. Made using time-honored techniques and premium ingredients, this saucisson captures the soul of French charcuterie in every slice.

Product Highlights & Profile

• Seasoned with black pepper, garlic, and a splash of fine white wine for a balanced, authentic flavor.
• Net weight: approximately 198 g (7 oz).
• Naturally aged for about 4 weeks to develop a complex taste and firm, satisfying texture.
• Ingredients: pork, salt, sugar, white wine, garlic, black pepper, potassium nitrate, lactic acid starter culture, in a natural beef casing.
• Keep in a cool, dry place before opening; peel the casing before serving. Once opened, refrigerate to preserve freshness.

Serving & Pairing Suggestions

• Slice thinly and enjoy on a charcuterie board with cheeses, crusty bread, olives, and fresh fruit.
• Add to sandwiches, tartines, or raclette platters for an authentic French touch.
• Pair with dry red wines like Beaujolais or Bordeaux, or crisp whites such as Sauvignon Blanc.
• Complement with mustard, cornichons, or a touch of sweet jam for contrast

• Why Customers Love It

  
  This saucisson is loved for its perfect balance — the pork remains the star while garlic, pepper, and wine add depth without overpowering. Its firm yet tender texture makes each bite satisfying and authentic.

Trust & Craftsmanship
Created by Chef Aurélien Dufour, renowned for his expertise in charcuterie, this Saucisson Sec reflects artisan-level skill and tradition. Crafted with care and respect for French methods, it brings the rustic elegance of a true charcutier to your table.

Bring home Saucisson Sec by Chef Aurélien Dufour and transform any moment into a gourmet French experience — ideal for sharing, gifting, or elevating your everyday appetizers.

Ingredients in the saucisson sec: pork, salt, sugar, white wine, garlic, black pepper, potassium nitrate, lactic acid starter culture in beef casing.
Net Weight 7 oz (198 G)
Aged about 4 weeks
Keep in a cool and dry place. Peel casing before eating and refrigerate after opening.