Is there a difference between 'Saucisson Sec' and 'Salami'?
There's a difference between the title (is a sausiccon a type of salami), and the body (is there a difference).

The first is a question of classification, and no, a saucisson is type of cured sausage, but you'd want "saucisson sec" (dry sausage) for a dried, cured sausage with good storage characteristics like salami.  So the relation is the other way around -- a salami is a type of saucisson.

"Differences" when you're dealing with general classifications such as this tend to be a question of if there are items that might fit into one category, but not the other.  It's pretty obvious that salami is a narrower term than sausiccon, but I'm not sure if salami and sausiccon sec are just different names for the same concept, or if there might be items in one class that wouldn't fall into the other.

update : would sweet bologna be considered a saucisson sec ?  It's only semi-dried, so I wouldn't classify it as a salami due to storage characteristics.