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Saucissons Secs Campagne Archives - Salaison Ogier

Dry cured sausage (country style)

Features of the range
Contents ratio: 20/80: 20% pork fat and 80% lean pork
Coarse ground (8 mm)
A clove of garlic
some wine
Natural casing
Our traditional method

Features of certain products:
Pure pork country sausage of superior quality
Rosette and Jésus use a cotton net
Country sausage: bound and tightened by hand with white string.

Ingredients: lean pork and pork fat, salt, LACTOSE, dextrose, wine, garlic, spices, sucrose.

Preservative: potassium nitrate (saltpeter.)
160 g of product used per 100 g de finished product ( to allow for losses during drying.)

The traditional method requires the use of natural casings and the preservative potassium nitrate (saltpeter).

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