Fuet with hazelnuts

A FUET MADE WITH LOCAL MEAT AND HAZELNUTS: To offer you a fuet with an irresistible taste, we select top quality meat from farms located in Brittany and Auvergne Rhône-Alpes. We exclusively use lean meat from the noble parts of the pig to which 20% fat is added during processing. This generous and balanced composition stands out with a unique texture, both firm and melting. The proportion of fat helps to concentrate the flavor and aromas that you will feel exploding in your mouth from the first slices. In hazelnut fuet, whole dried fruits add a delicious crunch to the texture of the dry sausage. The result is surprising, with a flavor of unprecedented sweetness that will particularly delight the taste buds of young gourmets. AN OLD-STYLE FUET RESULTING FROM AUTHENTIC ARTISANAL EXPERTISE: We are committed to helping all lovers of good food (re)discover the true taste of a good sausage. Our master pork butchers therefore take care to respect the traditional process for making hazelnut fuet: Coarse grinding, with a little fat and whole hazelnuts added to the mixture; No coloring; Traditional stuffing in natural pork casings; When cutting the hazelnut fuet, you will notice a sometimes uneven distribution of fat, lean and fruit in each slice. This presentation is evidence of artisanal production. AN INTACT FUET, FROM OUR DRYERS TO YOUR TABLE: All our products are wrapped in ecological fiber packaging. This very careful wedging allows all the qualities of the sausage to be preserved. TASTING FUET WITH HAZELNUTS: ADVICE FROM OUR MASTER CHARCUTIERS For a first tasting, our master charcutiers advise you to arm yourself with a very sharp, serrated knife. Cut the fuet into slices of about half a centimetre and taste it: you will be able to appreciate the whole range of flavours contained in this delicious little sausage. In a festive aperitif, fuet with hazelnuts can be presented in a platter of cold meats or served with olives and bread. 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.