Pork Saucisson Sec Large *Quarter Pound*

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Available in quarter pound increments Daniel Teboul, owner of Larchmont Charcuterie in Larchmont, NY, is an experienced French chef who uses traditional French methods when curing meats. This pork saucisson sec is as traditional as it gets! Subtle hints of nutmeg, a key ingredient in French salami making, will make you think you have snuck salami back into your luggage from that recent trip to the French countryside. Show more