sliced sausage

Produced with the best parts of the pig such as the loin and the ham, our sausage owes its authentic taste to the long manufacturing stages that accompany it. Carefully selected, the meat is then seasoned with accuracy before being put in a natural casing, thus respecting the tradition of the elders. 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 drying that the white flower will develop naturally on the charcuterie. This noble and natural mold is the sign of good products. Already sliced, our sliced sausage is worked in the old fashioned way and stuffed into a natural casing. Finely salted by hand, taste our dry sausage as an aperitif or accompanied by a good country bread.