mezzomediDry sausage
Aged dry sausage, salty and peppery, melt-in-your-mouth and subtly fermented.
Dry and cured sausage, saucisson sec offers a savory and slightly spicy flavor, with a firm and crumbly texture. Rich in taste, it is consumed raw in thin slices or integrated into Mediterranean culinary compositions, where it adds body and depth.
Best pairings
Black olive Classic88%An essential Mediterranean duo: the salty umami of cured sausage perfectly complements the bitterness and tenderness of black olive.
Kalamata olive Classic88%Rich, fleshy Greek olive, perfect with cured sausage for an authentic Mediterranean platter.
Tomato Classic86%Tart fresh tomato enhances sausage in bruschettas, pan con tomate, or essential Mediterranean salad.
Roasted pepper Classic85%Sweet grilled pepper mellows the salty density of cured sausage, a classic Spanish tapas and Provençal platter item.
Parmesan Classic84%Two intense umami flavors that mutually reinforce each other, a timeless Italian and Mediterranean pairing for antipasti.
Manchego Classic83%Dry, salty Spanish cheese complements sausage, an inseparable duo in Iberian charcuterie.
Feta Classic82%Salty, crumbly Greek cheese complements sausage for a balanced, authentic Mediterranean platter.
Green olive Classic81%Piquant, crunchy green olives provide a pleasant contrast to the salty sweetness of cured sausage.
Bread Classic80%Saucisson and bread, the quintessential aperitif.
Red wine Classic80%Saucisson and red wine, the aperitif pairing.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with dry sausage?
Dry sausage pairs especially well with black olive, kalamata olive, tomato, roasted pepper and parmesan. An essential Mediterranean duo: the salty umami of cured sausage perfectly complements the bitterness and tenderness of black olive.
What can I substitute for dry sausage?
If you don't have it, try: prosciutto, serrano ham, pancetta.