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Saucisson Sec

Saucisson Sec

from United States by Olympia Provisions
2 out of 5 stars rating (2.00) 1 ratingsView all reviews
4.5 oz chilled $14.22 $14.22
15 pieces - 4.5 oz ea chilled $12.80 $192.00

Saucisson Sec

(Saw-sis-SAHN SEK)
French for “dry sausage”, this is a super traditional French saucisson, flavored with a nice amount of garlic and a liberal touch of black pepper. Olympic Provisions Saucisson Sec is great on a charcuterie platter or paired with some cheeses, this is a crowd-pleaser.
  • Gluten free
  • Lactose free
  • Hormone-free
  • From antibiotic free pigs
  • All natural hog and beef casings
  • Product of USA

Storage: Wrap in butcher paper and store in the fridge. Do NOT freeze or put in a plastic container. Olympic Provisions salami is a shelf-stable product that has no expiration date – but it will dry out as it ages.

About Olympia Provisions:
Olympia Provisions turns to time-tested Old-World techniques to create their line of charcuterie. Using only all natural Northwest pork, they hand craft flavorful pork products that are gaining accolades throughout the gourmet world.

Ingredients: Pork, pork fat, salt. Contains 2% or less of dextrose, garlic, sodium nitrite, sodium nitrate, spices, lactic acid starter culture, water.
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.

Product Reviews

2 out of 5 stars rating(2.00)1 ratings Log in to rate this item.
2 out of 5 stars ratingJul 17, 2020

Way too greasy. Nothing like I bought in France...

William from Houston, TX
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Product Questions And Answers

Q: I received this saucisson sec as a gift ... it smells awful and is coated with a white damp powdery stuff ... is this normal, and is there a way to tell if it has gone bad... it was stored in a refrigerator, and I saw on another site to never freeze it. thank you for any information you can pass along .... oh, and if it is ok ... am i suppose to wash the moldy stuff off... how is it eaten. thank you again, ruth
A: It is normal for the Saucisson Sec to have the white mold on the casing. This is an edible mold (Penicillium) culture that imparts flavor, helps the drying process, prevents spoilage during curing and helps prevent photo-oxidation of the meat and rancidity in the fat. The mold is edible, but the casing can be removed (peeled) as well, depending on preferences. The Saucission needs to be kept refrigerated, wrapped in butcher paper ideally. 


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