What is saucisson desiccation?

Dry saucisson is an essential aperitif charcuterie, and it has a unique flavour and texture. Did you know there is a process called desiccation that gives it this unique texture and flavour? If you love saucisson, here is an article that will help you learn more about the desiccation process of saucissons.

The desiccation process

Desiccation is a process that consists of drying the saucisson to give the flavours and texture their unique character. It is a process usually carried out in open air, but it is sometimes complemented by the use of saucisson drying rooms.

The desiccation process of a saucisson begins with salting, in which the saucisson is placed in a mixture of salt and water that gives it its salty taste. It is then left to dry in open air for several days, which gives it its typical texture. Drying time is very important because it determines the texture and taste of the saucisson as well as its shelf life. Before going into detail, our ultimate saucisson guide lays all the useful groundwork.

The saucisson is usually hung by a string and exposed to air, ideally at a temperature around 10°C, with high humidity, up to 80%. The saucisson will then dry naturally, meaning it will lose water, and therefore weight, until it reaches a dry appearance and feel.

Once the saucisson is dry, it is ready to be eaten. It can be kept for up to 6 months, but it is advisable to eat it within 2 months to enjoy it at its best. The saucisson continues its desiccation process, even after the product's final drying, until it completely loses the moisture trapped inside the meat during the months following its making.
 

How many grams can a saucisson lose during the desiccation process?

This obviously varies depending on the type of saucisson, but a saucisson can lose up to 10% of its weight during drying. The leaner the meat, the more weight the saucisson will lose, because fat retains more of the moisture contained in the saucisson, which keeps the product from drying too quickly.

Desiccation is a crucial process for obtaining saucissons with a unique flavour and unique texture. Understanding this process is a good way to better understand saucisson and to know how to store and enjoy it to its full potential. If you are a saucisson fan, you will certainly appreciate what desiccation can offer you!