Interesting facts about our Saucissons Secs
Saucisson sec means nothing other than “dry sausage.”
Our selection of saucissons secs is exclusively made in natural casings, air-dried, and not smoked. Treated with noble mold, saucissons secs are significantly milder and sweeter than German raw sausage varieties, which tend to be more sour. 
Saucissons secs or salami (in German, “cured sausage”) are preserved by spraying them with a specific mold culture (a Penicillium, similar to that used on Camembert). This beneficial and intentional mold prevents harmful mold from spreading on the sausage.
This beneficial mold can sometimes develop greenish spots (as with aged goat cheese), but it does not mean the product has gone bad, and it can still be consumed without concern.
However, since this does not look very appealing, the sausages should be brushed regularly, preferably with a vegetable brush.
If your saucisson sec is still too soft, we recommend hanging it in a dark, dry, and well-ventilated place until it reaches the desired firmness.
Bon appétit!
🧀 Note on noble mold (Penicillium)
Mold is part of the life of the saucisson. Depending on where you hang the saucisson, the blooms may look different:
- If the saucisson is soft and moist, the green mold is ideal for long-term storage.
- If you want to dry the saucisson further, hang it in a ventilated, drier place. Brush it with a dry brush 2–3 days later to remove excess bloom.
