How to choose a good dry sausage?

How to choose a good dry sausage?

Yes, how to choose a good sausage, such is the existential question of the day.

We are consumers at home, and we love it. I would even say better: WE LOVE IT !

But it is not always easy to find one's way among the existing offer and I am sure that like me, you have sometimes been disappointed with the quality. Or rather non-quality.

The 3 F rule: the unstoppable trick for recognizing a good sausage

- 3F for the three criteria to monitor: Shape, Twine and Flower.

F for shape: an artisanal sausage is necessarily irregular in shape. Made in a natural pork casing, it takes the shape of this casing. If it is straight like an i, and of a regular diameter, it means that the sausage has been prepared by machine. Whether it's a large sausage or a thinner, dry sausage, make sure it's irregular in shape.

F for string: a good artisanal sausage is closed by a string at each end. This is one of the criteria for manufacturing according to the rules of the art. If your sausage ends with a metal clasp, it is also industrially prepared. Like its cousin the white ham, it will surely have been copiously sprinkled with nitrites...

F for flower: what is called the flower of a sausage, it is this white aspect which covers its surface. It is the most important element of a good dry sausage. It is a natural mold (like the blue of a Roquefort cheese…) which allows the aromas of the famous charcuterie to develop. It presents itself on the skin of the casing, but must not fall out of it. If, by tapping on your sausage, white powder falls, it is that the manufacturer has covered his product with talc, to imitate the flower.