Cured Sausages are enjoyed by many. The process of Curing and Smoking has been with us since a long, long time since it was a way for us to preserve food in a time when refrigeration didn't exist. Now that refrigeration is with us those methods didn't disappear whatsoever. No, instead they have the stamp of being traditional and artisanal to a certain extent.

French Saucisson Sec.

The advantage of this tradition meant that Meat could possibly be had nearly all around the year or even the following one and the following year afterwards, but that was also depending on the means of an individual or family. But in the Doomsday Book which recorded the wealth of every household in England after the conquest of William the first in 1066, it was noted down to the very last Pig... For Pigs were food on legs and to feed an army it was useful to know where they were in time of crisis. Pigs have value for an extremelly long time.

 Where do you think the expression 'Going the whole Hog' comes from? And I will add another question why 'going the whole Hog'? I think it is due to the festive or joyous feeling of a 'Now we can eat'. Above a Mapple glazed Ham.

So preserving Pork was essential. In different countries, areas there are different methods to cure or smoke which all depend on the climate, its humidity, its temperature, but also on the ground the geographic aspect, is it lower ground like a plain or a mountain on upper ground? So lots of factors make curing a different affair for different areas. Hence the labels devised to tell us and to certify that a product is from a certain area, help us to buy it, because we then know the origin of the product but also can fathom the methods of production of it.

If we take the example of Spain they are different regional types of their famous cured and smoked Sausages the Chorizo. The main classification are Dolce Chorizo and Piquante Chorizo with between them differences regarding to the amount of spiciness hence herbs, seasining and spices used but also the quantity of fat used versus to the quantity of Meat.

Chorizo Piquante de Pueblo. Chorizo is most recognisable by its dark red almost rusty colour.

In France there are the famous Saucisson Sec, the Boudin Noir, the Boudin Blanc, the Mortadelle. The advantage of Cured or Smoked Sausages is that you eat them cold like that which is great. You can have them as a Snack, or with an Aperitif or take them for a Pique Nique, use them as Appetizers or within a Salad.

Salad of Fennel, White Chicory, Cherry Tomatoes,  Gherkins and diced Saucisson Sec.

But of course nothing stops us to use any Cured or Smoked Sausages in a hot Meal. For example the German Sausage the Frankfurter lands itself beautifully in a hot Choucroute garni which is a very nice fulfilling Sauerkraut dish. It is pure comfort Food. Likewise sliced Chorizo is an essential part of a good Paella, the national dish of Spain. The Black Pudding for Breakfast in England is cooked and arrives nice and hot on the plate...

 Black Pudding. This British Blood Sausage si mainly enjoyed at Breakfast.