Our Dry Cured Sausages are made slowly over the course of five weeks. We carefully select the best meat and then blend it with carefully measured spices, herbs, salt, and sometimes a splash of wine. The sausages are given a short rest to allow the ingredients to marinate together. We then hang the sausages in our special curing chambers designed specifically by JACüTERIE for four weeks until they are ready to eat.
HERONDALE FARM SAUCISSON SEC
Our newest variety - made from 100% Herondale Farm pasture raised pork, this farmstead saucisson is lightly flavored with nutmeg and white pepper to highlight the superb quality of the pigs raised on our family farm.
Inspired by the flavors of Provence, this saucisson is made with our own blend of Herbs de Provence, garlic, and black pepper.
A Swiss inspired saucisson sec mildly flavored with nutmeg, ginger, and coriander, and dotted with whole mustard seeds and black peppercorns. The Alpine Cervelat is deliciously smooth and quite different from all the rest.
A classic Spanish style chorizo, made with the finest smoked paprika, garlic, with just a pinch of ancho chile powder for some heat. We cut the fat by hand to give the Chorizo a beautiful cross section when sliced, and a smooth texture when eaten.
A much milder sausage than the chorizo, Fuet is a traditional Catalan embutido made with garlic, white pepper, white wine, and a dash of nutmeg.
An old Tuscan style salami with subtle hints of fennel, garlic, black pepper, and red wine. The first salami we ever made, the Finocchiona remains a house favorite to this day.
This classic spicy salami is made with crushed red pepper, garlic, and white wine. Taking a cue from our Chorizo we also cut the fat by hand to give an excellent variety in texture and appearance.