Natural dry sausage - no added nitrite salt (Vice-Champion of France 2022 and Gold Medal at the 2023 World Championships)

Our 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.