PRODUCT #49
SAUCISSON DE CHEVAL
The Product
Dry sausage coated with crushed (concassé) black peppercorns. The coarse pepper creates bold spicy notes and textural contrast.
Origin & Terroir
Black pepper has been prized in French cuisine for centuries. The "concassé" (crushed) technique releases more aromatics than whole or finely ground pepper.
How to Enjoy
The peppery kick makes it excellent with creamy cheeses (Brie, triple-cream) that balance the spice. Pairs with peppery red wines (Syrah, Rhône blends) or beer. Try with honey for sweet-spicy contrast.
Did You Know?
Crushing peppercorns just before coating the sausage maximizes their aromatic oils. The pepper forms a crust during drying that intensifies in flavor. French charcutiers often use Tellicherry or Sarawak pepper for premium versions.