This country-style French recipe includes savory Berkshire pork, French four spice, white wine, and white peppercorns. A tart, fantastically smooth salami. Wonderful with cheese, wine, crusty bread, and any fruits and veggies you may have kicking around. This salami is the largest that we offer, and will last on your counter-top (no need to refrigerate) for weeks - though it usually gets devoured in no time. Ooh La-La! 1.2 pound average. Due to the nature of the curing process, Saucisson Sec is subject to availability. Your order may take extra time to ship.
Salami is considered the most complicated of charcuterie, but these taste like Goerdt has cracked the code of the artisanal curing process.
Am I in heaven?
Northern Waters Smokehaus is a godsend to gourmets with a discriminating palate.
Just the other day I got a package of whitefish and smoked salmon, and have been eating nothing but for breakfast, lunch, and supper!
I know my meats, and THIS is good stuff.
After the fish has been brined, Tyson rinses the excess salt and sugar off the salmon. Now comes the racking process: pretty simple except it is important to leave just enough room between the salmon pieces to prevent them sticking together during the smoking. This would be very simple if we didn't have to stuff the smoker every time we smoke - so we try to squeeze every millimeter of space to accommodate as much fish as possible. Read More
© 2013 Northern Waters Smokehaus.
Smoked Fish
Smoked Meats
Salumi
Gifts
Follow us on Twitter
Follow us on Facebook
Subscribe to our feed