Yup, we took it to the next level. We transform the magic of our pasture-raised pork into six types of small-batch saucisson sec (dry-cured sausage) that will make you size up your competition at the picnic table.
* Pepper: This is the traditional base recipe. Mild in heat and bold in aroma, the pepper saucisson really lets the succulent pork flavour take the main stage. Ideal for family picnics where the only cutlery available is your two front teeth.
* Cheddar: For this crowd-pleasing saucisson, we use extra old cheddar from Fromagerie la Chaudière, a true Quebecois cheese. We sneak this one into the movie theatre to eat with popcorn.
* Smoky garlic: Roasted garlic just showed up at the campfire, folks. A hint of smoke highlights the delicate sweetness that escapes when garlic is roasted just so.
** Paprika: This saucisson has a gentle warmth, perfect for those who like to dip their toes before jumping in. A hint of smoke and a tickle of paprika make a perfect pair with an amber ale.
*** Star anise chorizo: Chorizo turns up the noise with the help of whole grain star anise, a favourite spice used in Asian cuisine and mulled wine. This marriage of heat and subtle sweet ends in heartbreak as you wipe the last morsels from your chin.
*** Fennel: Whole-grain fennel infuses this saucisson with an elusive hint of liquorice, and as the palate chases the taste, your mouth is enveloped in a warm wave of spice. A crisp India pale ale, pinot grigio, or ginger ale is a perfect mate.
* Denotes heat on a five-point scale: one being very mild, and five being very spicy