PRODUCT #119
SAUCISSON PERCHE
The Product
Smoked pure pork dry sausage combining curing and smoking for layered flavor complexity. The smoke adds warmth and depth.
Origin & Terroir
Combines French dry-curing traditions with smoking techniques from Eastern France (Alsace, Franche-Comté). The wood choice affects final character - typically beech or oak.
How to Enjoy
The smoky notes pair excellently with beer, cider, or light reds. Good with smoked cheeses, pickles, and dark bread. Also delicious diced in potato salad or lentils.
Did You Know?
Smoking dry sausages requires careful temperature control - too hot and the fat melts, too cool and insufficient smoke flavor develops. The smoking happens after initial drying, then aging continues. This double process creates unique complexity.