Stratford saucisson is a French style air dried sausage. Although there are some mass market low fat version of saucisson sec already available, what makes this different?
Aside from being hand made it’s been specially developed to have a lower percentage of fat but to still retain the proper moisture levels, it needs to be firm and dry but not overly dry… This is what the fat content does, it retains the flavours more than the meat and prevents it from drying out completely.
Using a beautiful red wine made just a couple of miles away from us in Stratford-upon-Avon on the Welcombe Hills. Welcombe Hills Vineyard Othello Pinot Noir
So saucisson in English simply means Sausage and Sec refers to it being dried (“dry”). It’s a classic dried and matured sausage that has many uses. It’s covered with a very fine layer of naturally forming penicillin, it’s safe to eat this and adds to the flavour on this particular sausage. Here’s a few great recipe ideas to use our Stratford Saucisson in:
Pork (93.8%), Salt, Red Wine (Sulphites), Garlic, Pepper, Ascorbic Acid (Vitamin C), Dextrose, Preservative: Potassium Nitrate, Sodium Nitrite.
Allergy Advice: for allergens, see ingredients in Bold
This product is made in a kitchen that handles nuts, mustard, fish, cereals containing gluten, eggs, molluscs, sesame, soybeans.
Whilst every effort is taken to ensure this product only contains the ingredients stated, it is hand crafted in an environment that also handles ingredients that may contain allergens. If you have any allergies or intolerance to food / ingredients then please get in touch and we can help answer any questions you may have regarding the ingredients we use.
Nutrition Per 100g Energy 781 Kj / 197 Kcal Fat 21g of which saturates: 7.1g Carbohydrates 0.8g of which sugars <0.5g Protein 17.7g Salt 2.6g