This week Globey tries his turn at a cured meat slice
Saturday, along with assembliges of bunk beds, rendered me some really spectacular meats. The little 2 lb ham roast and the Hock & Simmered Bean Experiment I’ll share with you tomorrow. Right now I’d like to show you some Saucisson Sec.
I asked Taylor when he’d have some more of the little salamis back in. He mentioned he was in a Meat Void, eek. I didn’t like the sound of that, especially coming from a butcher. As near as I can tell, he has a great load of all kinds of meat goodies, just not right now. They ain’t ready yet. Okay, so if I wait for a bit, the Meat Void will pass. Phew!
I had with me Ham Roast, Smoked Ham Hock & 2 packages of the Wieners. “I need ONE MORE THING,” I thought. Amelia mentioned something about being surprised to be able to find the elusive Saucisson Sec here and not in France. “Okay, what’s in the Saucisson Sec?” I asked. Taylor started listing ingredients one after the other, I gave in and bought a stick worth.
If you’re in to the Salumi, then you’ll definitely like this one. I noticed right off that there was a bit less fat than a tradtional Italian salami. Then I noticed the lack of black pepper taste (Jone’s BBQ still gives me the Jeebies) and it wasn’t any where near too salty.
Globey gives this cured meat a solid 10 out of 10.
Such a treat
Is it sweeter than Italian salami?
Maybe just a bit. The list of ingredients Taylor gave me was pretty long and he didn’t finish listing. He usually has some on hand, you should go by this coming Saturday and TASTE.
I’m going back for more wieners. They’re like pate wieners.
Where are you posting from? Would the mentioned Taylor ship his ‘saucissons secs’ out of state?
Hey, we’re in the San Francisco Bay Area. I’ve talked to Taylor about shipping his product and it isn’t something he’s doing and din’t look like he was looking in to it.
However, that doesn’t mean you can’t ask. Please check out his contact information at http://www.fattedcalf.com and make some phone calls, leave emails. Please let him know that MeatHenge sent you and you’d like some of the Sec shipped. It’s cured and it won’t spoil, why the hell not?
Keep in mind he won’t be back in town for another week, so wait. Take care, Dr. B.
Thanks Dr B.
I’ll start calling right now!
hey there… greetings from Singapore.. Could anyone tell me what are the ingredients in Saucisson and where it originates from?? thanks..
Hey there Princess A,
I’ve got carpul tunnel and can’t type much. The S Sec is from France and if you google it, will come up with some wonderful ingredients. It’s a delight. Hugs and sorry for the short reply.
Biggles
messieurs,mesdames
j’ai l’honneur de venir tres respectieusement aupres de votre haute personnalite vous sollicitez quelques informations cocernant les saucissons secs.
Je suis un africain de nationalite congolaise desirant faire une commande des saucissons secs de 250 gramme dont je ne suis pas en position du prix de vente depuis votre societe, c’est alors par la meme occasion j’aimerais savoir les conditions de modalites et la procedure a prendre pour effectuer cette transaction.
Dans l’attente d’une reponse favorable de votre part veiller agreer messieurs,mesdames a mes sinceres considerations.