Saucisse Sèche

Ask any French expat what they miss most about home and the answer is almost always the same — saucisson. Sliced thin, eaten with bread, cheese and a glass of wine. Simple. Irreplaceable. Saucissons Australia by La Bastide has been making the real thing since founding chef Jean-Marc Amar brought his French charcuterie know-how to Sydney. Their Saucisse Sèche — the classic thin, U-shaped dry sausage — is made from free-range pork seasoned with salt, black pepper and wine, then slow dry-cured in natural hog casings until the flavour fully develops. The result has earned medals at the Mondial du Saucisson in France! The ultimate seal of approval. Dense, deeply savoury and packed with flavour. Slice it thin and let it do the rest. How to enjoy: Serve with a crusty baguette, cornichons and a generous slice of Comté. Pairs perfectly with a glass of red. Size: Whole 400gr approx - Half 200gr approx Ingredients list: Pork and pork fat (92%), salt (4%), black peppercorn and black pepper (2%), sodium nitrite (250) (≤1%), starter culture (≤1%). Gluten-free. Casing: Natural Hog Casings, completely edible