Smoked saucisson

Pure smoked pork sausage made from at least 80% lean meat. This sausage has reached a drying time of at least 21 days, so it can be offered dry to very dry. It is composed of pork meat, salt, spices and aromatics, ferments. We make our sausages in natural pig casings. Traditional smoking colors the sausage, however a white flower forms over time.

Allergen: Lactose

The Formation of Mold on Sausage

In the artisanal production of sausage, mold, commonly called “flower”, develops naturally on the surface of the sausage. This process is the result of the combined action of bacteria and yeast which grow under controlled conditions of humidity and temperature. The presence of this mold contributes to the maturation of the sausage by giving it subtle and complex aromas.