Pure pork sausage with nuts, based on minimum 80% leanness. This sausage is offered dry to very dry. It is composed of pork, salt, spices and aromatics, ferments. We make our sausages in natural pig casings. All our sausages are covered with a beautiful noble white flower. The walnuts are in half kernels.
Allergen: Lactose

Enjoy all the flavor of walnut kernels, beautifully distributed in the walnut sausage. These two local products combine their flavors in a very natural way.

Ingredients and composition of sausage with nuts
This walnut sausage is made from pure pork with a minimum of 80% leanness. The other ingredients consist of nuts, lactose and dextrose, as well as spices. The preservative elements are saltpetre and ferments.

A taste of the land
Before embossing the sausage (which uses natural pork casings), walnut kernels are incorporated into the mix. The old-fashioned big hash is done according to traditional custom. During the drying operation, the delicate nutty aromas are released in the sausage. The smoothness attributable to the artisanal preparation of the meat, combined with the very pleasant crunch of the walnut kernels, results in a delectable alchemy of flavors.

Presentation suggestions
Walnut sausage has a unique nutty flavor and color, both of which are unmistakable. For ages, this rustic sausage has been easily carried in a backpack on hiking trips. It is an ideal food for a picnic, a festive meal, a country-style starter, or an aperitif with friends. You can give it as a gift, or have it eaten by your guests. Present the walnut sausage with vinegar chanterelles, pickles and a knob of butter.

Tips for storing walnut sausage
Walnut sausage will keep for approximately 8 weeks after receipt, in or out of a refrigerator, provided it is not boxed. To prolong the conservation of walnut sausage, simply wrap it in a slightly damp cotton cloth, and keep it in the vegetable drawer of a refrigerator. Cured products also keep well in a cool, dry place with a room temperature below 18 degrees Celsius. Take the sausage out to the air at least an hour before tasting it. This product is subject to desiccation.