2 Pepper coated saucissons

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Pure pork sausage with pepper made from at least 80% lean meat. French meat. The sausages are 180 g more or less and are offered to you linked in pairs like on our drying racks.

Pure pork sausage with pepper made from at least 80% lean meat. This sausage is available dry to very dry. It is composed of pork meat, salt, spices and aromatics, ferments. We make our sausages in natural pig casings.

Allergen: Lactose

This sausage can be enjoyed as an aperitif, as a starter with friends or family, can also be taken on a picnic, etc.

Making pure pork pepper sausage

Our pepper sausages are made with pork and in the purest tradition. We use at least 80% lean pork to make these wonderful charcuterie products. To this meat, we add spices, salt, ferments and aromatics. Each piece is made from natural pork casing and is then coated with pepper or peppered inside. The pepper is then either distributed entirely over the surface of the sausage, or enhanced with pepper inside. The latter then absorbs the taste of the pepper during drying for several weeks.

How to taste this sausage?

This pepper sausage can be enjoyed in two ways. For the pepper-coated sausage, either remove the skin but at the same time remove the pepper. On the other hand, we taste the sausage with just flavored pork flesh. For those who prefer pepper, leave the skin on and enjoy the sausage as it is presented. In both cases, it’s a pure delight. To assert the unique taste of this charcuterie, it is advisable to eat it with fresh country bread and to drink a fairly heavy red wine such as Bordeaux or Burgundy.

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