Baku Kitchen! An independent reference of traditional food

Saucisson sec

Dry-cured pork sausage sliced as an aperitif with bread and wine.

France Charcuterie & cured

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Mountain and Lyonnais butchers dried pork in cellars through winter; saucisson de Lyon and Rosette are the best known regional types.

Frequently asked questions

What is Saucisson sec?

Saucisson sec is a charcuterie & cured from France: dry-cured pork sausage sliced as an aperitif with bread and wine. Mountain and Lyonnais butchers dried pork in cellars through winter; saucisson de Lyon and Rosette are the best known regional types.

Made with

porkspices

Cooked

cureddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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