Larchmont Charcuterie Saucisson Sec - Beef
Daniel Teboul, owner of Larchmont Charcuterie in Larchmont, NY, is an experienced French chef and uses traditional French when it comes to curing meats. As an alternative to the more traditional version made from pork, this beef saucisson sec is fermented before being lightly smoked lending, a tang to the beefy flavor.
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Daniel Teboul, owner of Larchmont Charcuterie in Larchmont, NY, is an experienced French chef and uses traditional French when it comes to curing meats. As an alternative to the more traditional version made from pork, this beef saucisson sec is fermented before being lightly smoked lending, a tang to the beefy flavor.