Old Farmhouse Saucisson

A traditional French saucisson recipe made without nitrites or preservatives, offering a taste of charcuterie heaven.

Total Time: 2 months

Ingredients

• 500 g [[pork shoulder]]
• 350 g [[pork belly]]
• 150 g [[hard back pork fat]]
• 3 g [[black pepper]]
• 3 g [[white sugar]]
• 2 g [[nutmeg]]
• 27 g [[kosher salt]]
• 25 ml [[red wine]]
• [[pork casing]]
• [[Penicillium nalgiovense starter culture]]
• 10 ml [[water]]

Steps

• Grind meats on largest grinder setting.
• Add spices, sugar, salt and red wine and mix together with meat.
• Encase in pork casings.
• Mix starter culture with water and apply with a brush on every surface of the saucisson.
• First hang for 24 hours at 85%RH/18C room and then hang at 80%RH/13C for 1-3 months or until saucissons lost 40% of their initial weight.