Saucisson Sec is pretty much the easiest cured sausage you can make - in fact it just means "dry sausage" in French. The meat is pork, unadulterated save for some salt, pepper, sugar, garlic and "curing salt #2".
While it may be sparse in ingredients, it is big on flavor. Pure pork goodness.
It cures quickly - about three weeks in our meat curing fridge. We've made it twice so far, and given how simple it is to make, we will likely keep it in regular rotation going forward.
Writing this is making me hungry. I think I'll go grab a few crackers, slice up some Saucisson, and have myself a little snack.