Old-style Bleu-Blanc-Coeur dry sausage

Our Bleu Blanc Coeur dry sausage Our old-style Bleu Blanc Coeur dry sausage is a sausage whose recipe is identical to that of our IGP Ardèche sausage, except that the French pork used is labeled Bleu-Blanc-Coeur. What is Bleu-Blanc-Cœur? Bleu-Blanc-Cœur is GOOD and WELL: because producing WELL and feeding animals WELL is GOOD for our soils, our animals, the climate, all of us… and quite simply GOOD! Bleu-Blanc-Cœur is a sustainable agricultural and food approach aimed at improving the nutritional and environmental quality of our food, by diversifying and balancing the animals' diet with fodder and seeds of nutritional interest naturally rich in Omega 3 (grass, alfalfa, flax, fava bean, etc.). In short, the BBC label guarantees better-raised and better-fed French pigs, for better quality food, with a better nutritional intake. Artisanal production The sausage is dried slowly (between 6 and 8 weeks) in our cellars, which allows its natural gray-green color to develop. We only use fresh meat from France and without coloring, which we stuff into a natural pork casing before tying it with string. All this gives our sausage an authentic artisanal production. Conservation We pay particular attention to the conservation of our sausage. We recommend consuming it before the recommended use-by date of 40 days. For optimal conservation, we suggest keeping our sausage at a temperature below 18°C. Please note that this product is subject to drying and may contain traces of nuts. 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. It may contain traces of nuts.