Five sensational saucissons secs

Saucisson sec has been made in France for over 2,000 years. The name comes from the latin word salsus, meaning salty. It can be flavoured with garlic, herbs and spices of many kinds, and is traditionally made with two-thirds to three-quarters lean meat, pork back fat, and fermented with lactobacillus.

Serve it on its own in chunks or slices, or on sliced, buttered French baguette. It is also delicious with mild mustard or truffle butter, with cheese grilled on top of toasted crusty bread, braised with puy lentils or in cassoulet. You can be as echt or un-echt as you like with how you use it: I cut it into cubes, fry it and use it in place of lardons in a spaghetti carbonara or as a crispy, piquant finish to a simple white risotto. Here’s our list of some of the best to stock up on this holiday season…