How to store our dry sausages?
That’s it, you’ve received your sausage box or your very first order of Ardèche sausages ! Congratulations!
Have you tasted one or two? How lucky! (Yes, gluttony is a very nice flaw :))
In the meantime, and if there are still some left... Here is a question that often comes up: what to do with the other sausages? How can dry sausage be stored ideally? What can happen to them? In reality, nothing serious if you take care of them without worrying.
Our dry sausages are natural products whose maturation and drying continue after manufacturing. When you receive them, our sausages are already dry enough to avoid any essential concerns (mainly at the bacteriological level). They can only dry out further during the rest of their life, until they become so hard that even a normally constituted dentition will not be able to do anything about it.
So, for preserving dry sausages , here are all our secrets!
The secrets of preserving dry sausages
Secret number 0: Devour everything upon receipt and without hesitation! As the products are at your home within 48 hours maximum, the level of dryness of the sausages will be the one chosen by our expert charcutiers, namely the right one!
Let's get back to business more seriously...
Secret number 1: Start by eating the smallest and thinnest sausages. In fact, these are the sausages that dry out the fastest.
For example, enjoy: the nibbles, the sausage, the chorizo, or even the mini-sausages... So keep the bigger ones for the biggest hungers or for later (the bridés, jésus, etc.).
Secret number 2: Sausage does not tolerate temperatures that are too high or too low! The ideal storage temperature for dry sausage is between 12 and 18°C, in a cool, dry and ventilated environment.
Obviously, if you live in an apartment, the challenge is a little more difficult to take up but we have also thought of you :). In this case, place them in a tea towel or a fabric bag in the vegetable drawer of the refrigerator, it's the easiest. Please, avoid plastic: like us, the natural flower of our dry sausages does not appreciate being confined for too long! It needs to breathe!
Depending on the humidity level of the place where you store your dry sausages, the bloom may be white, gray or greenish. As we have already explained in other pages of this site, the bloom is the result of a natural process and does not alter the quality of the product in any way. If there is too much surface bloom, you can remove it by blowing on it or rubbing your sausage with a clean cloth.
Just like cheese, remember to take out your dry sausage from the refrigerator 10 to 15 minutes before tasting so that it is at room temperature and you can fully benefit from its aromas.
If you live in a house, the solution is there! The cellar, garage, pantry are perfect provided they are kept at room temperature during very cold or very hot weather.
An anecdote about the conservation of dry sausages
What if I shared a little personal experience with you?
I am incredibly lucky to regularly spend my holidays at the seaside in Brittany. So what, you might ask?
Given the climate there, sausages have a lot of trouble drying because the humidity in the air is very high... However, they are still just as delicious!
A little anecdote to finally tell you that everyone must adapt to their environment and with a little common sense, you will always enjoy our good sausage (provided you haven't already devoured it all ;-))!
In any case, enjoy your meal everyone!
