2 Smoked saucissons

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, 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

What's better than pork sausage, enjoyed while hiking, or in good company during an aperitif! Composed mainly of lean pork and a lower proportion of pork fat, it is sure to please all meat lovers.

Like in the old days...
Several centuries ago, smoking cured meats proved to be a guarantee of meat preservation. These ancestral practices have been passed down from generation to generation, and even today, pork sausage remains a pleasure of the table. Pure pork sausage is appreciated for its distinctive aroma and soft texture, which fans love so much. The pink color of the pork sausage is dotted with small touches of white grains of fat. The lactic fermentation typical of dry sausages contributes to the particular taste of the sausage.

The art of maturing pork sausage
Just like cheese, pork sausage is a product based on maturation and air drying. Pure pork sausage is made from pork. Of course, the judicious choice of meats, as well as the coarse minced meat step, contribute to optimal quality of the sausage. Coarsely chopped, the lean pork is then macerated in a lactic ferment. This bacteria develops fungi, which prove essential for the preservation of the sausage. The flesh thus treated is, afterwards, presented in natural pork casings. Steaming, that is to say in a room where the heat is regulated, lasts for many hours. Subsequently, the pure pork sausages are dried for several weeks (for example, between 21 and 45 days). There is something to delight gourmets!

Ingredients
Made from 80% lean pork and 20% pork fat, pork sausage also contains spices, salt and sugars (lactose, dextrose, and sucrose). The embossing is carried out with natural pork casing. As for the preservatives, these are ferments and saltpeter.