Beaufort salami: a happy marriage for lovers of good taste
Why choose between salami and cheese when you can have the best of both? In this artisan salami from the Ardèche in southern France, the Beaufort is worked into the sausage, not packed separately: the cheese is mixed into the meat before stuffing, so it is there in every slice. A charcuterie that will surprise your guests at aperitif time and work wonders in dishes with the authentic flavours of the Ardèche.
The original Beaufort salami, a concentrate of flavours from the terroir
Beaufort is one of the jewels of the Savoie region, with its beautifully smooth texture and its fruity aroma. This Savoyard PDO cheese stands out for a distinctive yet delicate taste that makes it a perfect partner for meat. It runs deliciously through this dry-cured sausage, which is itself made with local meat from responsible farms. The cheese comes from Savoie, while the salami is dried and matured in the Ardèche: a charcuterie built on two terroirs.
Our master charcutiers select the meat directly from producers in the Rhône-Alpes region. The animals are raised in optimal conditions: a healthy diet and months of rigorous care, for a fine, marbled meat.
The salami is made entirely by an artisan process. After mincing and mixing with the spices and the cheese, everything is stuffed into natural casing and then tied by hand with linen thread. The sausages are then warmed, before drying in naturally circulating air. The particularly favourable climate of the Ardèche gives them an optimal maturation after around 6 weeks. That time lets each Beaufort salami develop its full flavour and take on a greyish-green bloom. This bloom, like the natural casing, is edible: there is no need to clean or peel an artisan dry-cured sausage before eating it.
How should you serve Beaufort salami?
For a proper tasting, all you need is a sharp knife and thin slices. That is the best way to enjoy an artisan salami, this fine Beaufort example included. At aperitif time, pair it with a Côtes du Rhône or a craft blonde beer. For something simple and original, serve sausage and fruit skewers according to the season: in summer this Beaufort charcuterie goes beautifully with the freshness of melon, and in autumn it is perfect with crisp apple slices.
This Beaufort salami is also an excellent ally for brightening up your cooking. You can work it into all sorts of recipes, starting with the plainest pasta dishes, pizzas, lasagne and savoury cakes. For a fusion touch, add a few slices to fried rice with peas and fresh herbs. And to please the children, why not fill gratinated crêpes with dry-cured sausage? With a salad on the side, they make a complete meal that will delight your youngest guests. Finally, charcuterie remains a safe bet for sandwiches and toasts: with it, the simplest dishes turn into something luxurious!
