Thick slices of saucisson can spoil the appetite of true connoisseurs! However, cutting a dry-cured saucisson is not always easy, especially for novices. So we've put together the tips and tools you need to learn how to cut saucisson correctly.
Thin or thick slices: how to cut saucisson?
Saucisson should be cut into thin slices, about one millimetre thick. This allows it to release its full flavour when tasted. Each slice contains lean meat, fat, spices, and sometimes various aromas (cheese, herbs, nuts) that create a unique flavour. When the saucisson slice is thin enough, you no longer need to chew the meat like a madman for several minutes to savour its taste!
Should you remove the skin from the saucisson when cutting it?
During the production of artisanal saucisson, the meat is put into natural pork casings, which is called stuffing. This step serves several purposes. The casings, of course, wrap the saucisson and maintain its shape, but they are also an ingredient in their own right that contributes to its authentic taste. Thus, it is not necessary to remove the skin when cutting the saucisson. Instead, you need to arm yourself with a good tool that will allow you to slice everything cleanly.
Note that if your saucisson is not stuffed into a natural pork casing, we advise you to remove the skin.
What knife should you use to cut dry-cured saucisson?
If you're wondering how to properly cut a rather resistant dry-cured saucisson, the answer is simple: you need a good knife! Choose a smooth, well-sharpened model. Serrated knives risk fraying the meat, and similarly, if it's not well-sharpened, it risks tearing the meat. Thus, a sharp knife, combined with a cutting board, will be your best ally.
In fact, our store offers knives and boards specially designed for saucisson lovers. Like our cured meats, the utensils are locally made and 100% French.
How to cut saucisson with a knife?
This task requires a precise gesture, combining flexibility and firmness. Hold the saucisson with one hand and, with the other, place the knife with the tip on the board and the handle elevated. Slide the blade downwards with a sharp motion to slice. Keep your fingers firm, but maintain a fluid movement at the wrist. The knife should pass naturally, without jerks, to slice the meat without damaging its flesh.
Can saucissons and dry sausages be cut with a slicer?
Technically, it's a rather interesting solution. Slicing is quick and clean, it's a tool that allows you to make nice regular slices without too much effort. You can use an electric or manual slicer in anticipation of an aperitif with a certain number of people, if you want to prepare everything.
However, if you really want to enjoy cutting the saucisson and offer a more original experience to your guests, the saucisson guillotine remains the ultimate tool.
How to cut saucisson with a guillotine?
The saucisson guillotine is the ideal utensil for simple and elegant cutting. This tool offers many advantages. In addition to its ease of use, it can cut various types of dry-cured saucissons, whether classic, smoked, or even large calibres like chorizo.
To cut the saucisson with the guillotine, here are the steps to follow:
- Unlock the safety pin.
- Place your dry sausage under the safety arch.
- Operate the knife: hold it with the wooden handle and advance the blade to cut the meat. The ergonomic handle greatly facilitates the task.
Nothing could be simpler! Moreover, you can also use it to cut vegetables for your raw vegetable salads, as well as your cheeses. It's excellent for preparing charcuterie in front of your guests, and why not, have them participate to share the pleasure of a clean cut! Besides, it's a great gift idea, because the guillotine combines all the qualities of a beautiful object. Made of wood and noble in appearance, it is equipped with a very efficient and durable stainless steel blade.
Be careful, however, the guillotine is very sharp, not to be put in the hands of someone who has already had several drinks, much less those of a child! Even if it has a safety system, it remains a sharp kitchen utensil.
So, now you know how to cut dry-cured saucisson like a pro. All that's left is to choose the best products from our store to treat your guests to quality artisanal cured meats.
