The dry sausage is made according to recipes based on the quality of organic pork meat, a seasoning of salt, pepper, nutmeg, garlic and cognac. It then spends 3 to 4 weeks resting in the dryer, where micro-organisms develop. It is during this stage that the sausage acquires its organoleptic qualities. The natural surface flora is mainly composed of penicillium fungi. It develops on the surface of the product during the drying process and is essential for the aromatic rise of the sausage. Pepper, hazelnut, marinated seaweed, cheese, the sausage comes in several flavors. King of picnics, aperitifs and small meals, the sausage is eaten on all occasions.
Organic pork, sea salt, celery culture, boreal spices, organic cane sugar, organic pepper, rum, lactic ferment, organic garlic.
This product is sold in packs of 2
0.110 kg / pkg
Price per kg: 89.55$