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Saucisse sèche piment d'Espelette
Ferme les Acacias

Espelette chilli cured sausage

The dry pork sausage with Espelette pepper of about 225g is made in an artisanal way. It dries for at least 4 weeks. Tasting advice: Slice it thinly, at aperitif time, it will reveal all its flavor. For the picnic, I advise you to devour it in sections with a good country bread. From the youngest to the oldest, everyone enjoys it! Allergens *: lactose, may contain traces of mustard

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