RINJONNEAU
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 1985
Maison RINJONNEAU, manufacturer of artisanal sausages since 1985, a recognized salting industry in the Vaucluse and its surroundings.
It is with pride that we uphold values which are essential and dear to us, in particular artisanal manufacturing as well as the use of noble and natural products.
Find our medal-winning products at the 2023 Mondial du saucisson edition in Orange: Our pure southern product, the Gold medal-winning Herbes de Provence sausage, our traditional Vermeil medal-winning Pure Pork sausage, previously a silver medalist at the 2018 edition in Vanosc, and finally our irresistible dry sausage and our chorizo, both silver medalists!
Our sausages are made by hand, we only select fresh meat from the best cuts of the pig, as well as quality ingredients.
Our products are stuffed with selected natural casings then tied by our butchers.
They have a maturation period of 3 to 6 weeks, it is this maturation and this long maturation which will allow the natural flower to develop, and which will reveal the particular flavor of our artisanal sausage.
On the other hand, our products are seasoned with a mixture of salt, spices and aromatic plants to enhance this unique taste.
It is with pride that we uphold values which are essential and dear to us, in particular artisanal manufacturing as well as the use of noble and natural products.
Find our medal-winning products at the 2023 Mondial du saucisson edition in Orange: Our pure southern product, the Gold medal-winning Herbes de Provence sausage, our traditional Vermeil medal-winning Pure Pork sausage, previously a silver medalist at the 2018 edition in Vanosc, and finally our irresistible dry sausage and our chorizo, both silver medalists!
Our sausages are made by hand, we only select fresh meat from the best cuts of the pig, as well as quality ingredients.
Our products are stuffed with selected natural casings then tied by our butchers.
They have a maturation period of 3 to 6 weeks, it is this maturation and this long maturation which will allow the natural flower to develop, and which will reveal the particular flavor of our artisanal sausage.
On the other hand, our products are seasoned with a mixture of salt, spices and aromatic plants to enhance this unique taste.
