A few days into my absence, Fred decided that it had dried out enough for eating. I am happy to report the good news that Fred's years in the Saucisson Sec wilderness have come to an end. This almost-impossible-to-find-in-the-USA version of his French favourite is very good indeed. We still have a little bit left, but are keeping our fingers crossed that The Fatted Calf will be making a new batch again soon.
posted in Food and Charcuterie
la saucisse seche de l'archiduchesse est-elle seche archiseche? It's a play on word.
ReplyDeleteSaucisson is one of my favourite too, I'm pleased for Fred!
I gotta try this, this looks delicious. Hope you enjoyed it as much as the French guy.
ReplyDeleteOh ced, I enjoy the French guy very much :)
ReplyDeleteI'll keep my eye on the FC newsletter and let you know when its next up. They don't have it every week or even every month, so don't get too excited just yet. Fred likes it very much (I do too), but he says it has a little hint of spice he can detect which is slightly unlike the real thing. These subtleties are lost on me, as I don't have much saucisson sec experience and enjoy it greatly nonetheless.
Why dosn't Fred make some?; minced pork, salt- plenty, pepper, shallot, bit of thyme and a bit of paprika. Ask the butcher guy to give you some of the skins and pipe your mixture in, tie at both ends, wrap in a muslin and hang somewhere like a celler:- about
ReplyDelete10C-13C degrees. The longer you hang it the drier it will be but in a few mounths you can eat. Bon Appetit!
Ha - anon- you obviously don't know Fred, do you?
ReplyDeleteI make a lot of things from scratch but despite having a book or two about charcuterie making haven't found the time to try it yet. Going to a whole hog class in June that may give me incentive. But then again, it's nice to support the local artisans too by buying their versions - there are so many good ones in the Bay area. Plus we have nothing like a cellar at our disposal.