Veuillez activer JavaScript dans votre navigateur pour parcourir ce site correctement !
Traditional dry sauage

Traditional recipes

Salaison Gamme Tradition

Traditional Dry Sausage


  • Best quality pork: 22% fat and 78% lean meat
  • Medium ground (6mm)
  • Crushed garlic
  • Natural casing
  • Our traditional method

Characteristics specific to certain products

Traditional trussed sausage : hand trussed with a grey string.


Lean pork with fat, salt, pepper, lactose, wine, dextrose, sucrose, garlic, spices.


Potassium nitrate.

155g IS used for 100g of finished product (due to natural losses during steaming and drying).

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