Pure pork dry sausage

Produced with the best parts of the pork such as the loin and the ham, our dry sausage owes its authentic taste to the long stages that accompany its production. Carefully selected, the meat is then seasoned with sea salt and pepper with precision before being stuffed into a natural casing, thus respecting the tradition of the elders as well as a high degree of quality. In order to give our sausage an ideal texture for tasting and a taste of yesteryear, we let it dry for 5 weeks. It is during this stage that the white flower will naturally settle on the charcuterie. Our dry sausage is a tasty product that respects charcuterie traditions. Seasoned with accuracy and stuffed in natural casing, it is cured for 5 weeks.