perch dry sausage

The perch sausage (also called perch sausage) is a traditional specialty of the south-west (departments of Tarn and Aveyron) and owes its name to the technique used for its drying. The recipe is made with roughly chopped pork shoulder, belly and fat, then lightly seasoned with salt and pepper. It is then pushed into a natural casing and left to dry wrapped around wooden poles in loops of about 30 cm as tradition requires. Discover our perch sausage whose artisanal recipe highlights the charcuterie traditions of our region. Dried for 3 weeks, it reveals all its flavors!