Sausage is an ancient tradition, with early recipes dating back to Roman times. Originally dry sausages were dried in the dry open air of mountain regions. 

Production
Dry sausages are made of lean pork (trimmed and sinews removed), pork fat and casing. Products from any other animal than pork are prohibited for products labeled "pure pork." 

Other ingredients such as salt, and depending on the recipe, sugar, flavorings, spices, wines, alcohols, liqueurs and condiments may be added. The only additives permitted are nitrates, nitrites, organic acids, colors, polyphospates and flavor enhancers. 

Nutritional information
These products are high in protein and fat. Drying brings about a concentration of nutrients and thus higher nutritional levels. Dry sausages are considered a filling food for snacks. They offer a wide variety of choice and are enjoyed by both children and adults. 

Practical!
There are many methods to help a child cut a tooth. One of them: give him a slice of dry sausage to bite on! 

Choosing
You'll find sausages that are more or less dry, more or less spicy... all differing in flavor according to their recipe. Choose ones that are supple to the touch, with a natural ivory-colored "bloom." An evenly white color (talc-like) should be looked for. Any that have a greenish-yellow mold should be rejected. 

The sausage should not taste too hot, rancid or too salty. When cut, the grain should be fairly coarse, with the lean predominating and a small amount of good fat without being oily. It shouldn't smell like fresh meat or whey. 

Storing
To store dry sausages, place them in a dry airy place between 15 and 18°C. Read the packaging. Producers often provide useful information. 

Serving
Slice on the diagonal to enhance the look of the slice and develop the flavor. 

Some dry pork sausages

Chorizo
An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts. 

Gendarme

a sausage of Swiss or Austrian origin, usually made up of lean beef and pork fat; thoroughly dried and smoked, it will keep for a long time and may be eaten as is or cooked; sold in pairs; its rectangular shape is characteristic. 

Longanisse

An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts. 

Salami

Finely ground meat; made from pork and beef. 

Salamanque

An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts.

Salpicon

An Iberian specialty, characterized by being flavored with chilis, paprika, anise and their extracts.