2 Wild boar saucissons

Sausage made from at least 80% lean meat. This sausage is available dry to very dry. It is composed of pork meat, wild boar meat 19%, salt, spices and aromatics, ferments. We make our sausages in natural pig casings. All our sausages are covered with a beautiful noble white flower.

Allergen: Lactose

A little history
Salsus means salty in Latin. The Greeks and Romans are undoubtedly at the origin of the development of sausage and sausage, since sausage recipes dating from the Roman Empire have been found. In France, the word saucisson appears in Rabelais's Tiers Livre in 1546.
Conservation of wild boar sausage
One of the fundamental questions that every knowledgeable wild boar sausage lover asks is how to preserve and restore all the flavor of their precious charcuterie? The answer is relatively simple but its implementation is somewhat more complex. In the short and medium term, wild boar sausage must be stored in a dry and dark place, if possible hanging, at a temperature between 12° and 18° C maximum. For the long term, the ideal storage location for a wild boar sausage is, as for its manufacture, inside a slightly humid cellar, which will limit desiccation, with a temperature between 12° and 14°C. Once wild boar sausage has been started, it is recommended to consume it quickly because its shelf life becomes much shorter, even if stored in perfect conditions. Ideally, wrapping it in a cloth, parchment paper or at least a paper towel helps slow down the too rapid drying of the starter.