Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
"This simple recipe showcases the rich, meaty flavor of grouse. It is grilled and seasoned with little more than salt, pepper and dry thyme."
"Hail the Glorious Twelfth – the day every August when grouse season begins in Scotland. Should you be lucky enough to have a brace or two of these fat little birds, this classic dish will do them, and your appetite, justice."
"Ian McNaught, head chef at the Roman Camp Country House Restaurant in Scotland, describes his style as modern Scottish cuisine with a French influence. In Scotland, grouse season begins on what is known as the Glorious 12th (of August) and continues through February. "
