Fuet with pepper

A traditional fuet made with local meat: To make a good fuet, you need quality meat. We select our meats at source, opting only for responsible breeders. Pigs are raised outdoors in the regions of Brittany and Auvergne Rhône-Alpes.HASIn implementation, we only use the noble parts of the animal. Our generous recipe is made up of 80% lean meat. The 20% fat helps to concentrate the aromas of the fuet, giving it its very tasty texture.A pepper fuet made with the artisanal know-how of our master charcutiers: Our artisans work in accordance with traditional recipes. The coarsely ground meat, mixed with spices, develops all its flavor during slow steaming in natural air. As tradition dictates, fuet is seasoned with various spices, including sugar. This variety is even richer as it is covered in a succulent pepper coating. This is the whole advantage of stuffing with natural casings: you can enjoy the whole sausage, including the peppery skin, which is completely edible.Tasting fuet au poivre: advice from our master charcutiers: Fuet au poivre is very good on its own. To enjoy it properly, use a perfectly sharp knife. The fuet is rather thin, cut it into medium slices of about half a centimeter. You will be able to appreciate all its flavor which combines the frank and slightly sweet taste of the flesh with the spiciness of the peppery envelope.But fuet with pepper does not disdain accompaniments: with olives, bread and other cold meats, it is perfect for making a very tasty aperitif.Best before date (BBD): 40 days.It is recommended to store this product at a temperature below 18°C.This product is subject to drying out.