Babette's Table Saucisson Sec
Erika Lynch from Babette’s Table learned her craft in the Gascony region of France where her mentors taught her classic techniques for curing meat. It all starts from using carefully chosen cuts of local meat and adding back just enough fat to make the flavors come alive in slow curing. This old world craft doesn’t require many bells and whistles to achieve amazing flavor. For her Saucisson Sec, just salt, pepper, and a bit of garlic are all that is needed. This results in a delicate, mild flavor that will pair with anything on your table.
Erika Lynch from Babette’s Table learned her craft in the Gascony region of France where her mentors taught her classic techniques for curing meat. It all starts from using carefully chosen cuts of local meat and adding back just enough fat to make the flavors come alive in slow curing. This old world craft doesn’t require many bells and whistles to achieve amazing flavor. For her Saucisson Sec, just salt, pepper, and a bit of garlic are all that is needed. This results in a delicate, mild flavor that will pair with anything on your table.
Erika Lynch from Babette’s Table learned her craft in the Gascony region of France where her mentors taught her classic techniques for curing meat. It all starts from using carefully chosen cuts of local meat and adding back just enough fat to make the flavors come alive in slow curing. This old world craft doesn’t require many bells and whistles to achieve amazing flavor. For her Saucisson Sec, just salt, pepper, and a bit of garlic are all that is needed. This results in a delicate, mild flavor that will pair with anything on your table.
