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International Sausage Day.

International Days : Good deals ! 12 avril

A staple of charcuterie platters, dry sausage appeals to everyone. For the occasion, we are giving you a little tip on how to recognize a good sausage. Attention, we reveal everything to you. & # 127830 ;

So how do you recognize an artisanal dry sausage from an industrial sausage ?

The first thing to see : its shape !

Any good artisanal sausage has an irregular shape. A natural casing will therefore be curved, hunchbacked and poorly formed. If it represents a uniform casing with a regular diameter, then the sausage was machine prepared.

The closing of the sausage

An artisanal sausage is closed according to the rules of the art, with a string at each end, which means that the sausage has been made in a natural casing. Otherwise, if the tubular ends with a metal ring or the clips, it is because it has been prepared industrially and therefore synonymous with synthetic tubular. NB : This envelope brings flavor and can be eaten ! So remember to take a look at it before consuming it.

The color of the sausage, also called "the flower of a sausage"

A non-uniform color represents artisan sausages. In this case, the white color represents natural mold. As for industrial sausages, they are presented with a regular color. The excess white represents flour or talc and therefore, it is an unnatural mold.

Hardness

One of the important elements to recognize a good sausage : The sausage must be very dry on the inside, and very hard on the outside. NB : A very soft heart of sausage will often be acidic and tasteless.

How to store it properly ?

First of all, note that the dry sausage is not subject to a DLC (use by date), the older the sausage, the better ! Nothing could be simpler, opt for air drying and let it breathe.

Now that you have the basics, head to your favorite deli !

Together, let’s support local shops ! ✨

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