French Cured Meats made in New York
Meet Daniel Teboul, the owner and inspiration behind Larchmont Charcuterie. An experienced French chef, who was born and raised in Grenoble, France. Daniel brings a taste of the Alps to his home in New York. Using a traditional French approach when it comes to curing his meats. Daniel only uses the highest quality meat and ingredients. An avid mountain biker, hiker, and skier, his creations have the authentic and earthy taste of saucisson that was dried in an Alpine barn at an altitude of 10,000 feet.
Beef Saucisson Sec - 9/10 oz
A non-pork answer to our signature saucisson sec. This 100% beef saucisson is slowly fermented, lightly smoked, cured, and dried. Our Beef Saucisson Sec has an original combination of spices that bring out the natural beef flavor.
Ingredients: Beef, Salt, Spices, Sodium Nitrite, Starter Culture.