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Dry cured country sausage

Country style recipes

Salaison Gamme Campagne

Country Dry Sausage


  • 20% fat and 80% lean meat
  • Coarse ground (8 mm)
  • Garlic
  • Natural casing

Characteristics specific to certain products

  • Pure pork country sausage of superior quality
  • Rosette and Jésus use a cotton net
  • Country trussed sausage is hand trussed and clamped


Lean pork shoulder and pork fat, salt, pepper, lactose, garlic, spices, sugar.


Potassium nitrate.

160g are used for 100g of finished product (losses in steaming and drying).

The method means the use of natural casings and only approved preservative (potassium nitrate).