Dry liver sausage - Finalist at the 2025 French Championships

Our dry liver sausage is made from pigs born in the Tarn and Aveyron regions, raised for 10 to 12 months without GMOs or antibiotics, fed exclusively on cereals and slaughtered in the village of Lacaune, where our workshop is located. The meat is then cut, minced and seasoned by hand before being dried in a natural casing for several months in the open air in our open drying room. This product is similar to the famous Corsican figatelu except that much less liver is added than in its Corsican cousin (no more than 30%) in order to offer a product that is neither too strong nor too sickening but still more original and tasty. HAS Enjoy it cold as an aperitif, no need to cook it. This dry liver sausage was selected as a finalist for the 2025 French Sausage Championships!