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charcuterie
Dry-cured saucisson
Saucisson dried for six weeks in our drying room, firm and fragrant.
- Price
- €32/kg
- Origin and breed
- Pork born, raised and slaughtered in France
- Allergens
- Milk (lactose in the curing mix)
Pork, salt, pepper and a little garlic, stuffed into natural casing and dried for about six weeks until it is firm and takes on its white bloom.
Good to know
Keeps for weeks in a cool, dry place, wrapped in paper.
Order for collection
Tell us the cuts and the weight, or the dish and the number of people. We call you back with a price, then it waits for you at the shop.
Rather talk about it? Call the shop:01 23 45 67 89
