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Saucissons Secs Tradition Archives - Salaison Ogier

Traditional dry cured sausage

Features of the range
Contents ratio: 25/75
Medium ground (6mm)
Crushed garlic
some wine
Natural casing
Our traditional method

Features of certain products:
Traditional 'net' sausage: hand wrapped in a string net.

Ingredients: lean pork and pork fat, salt, LACTOSE, wine, dextrose, sucrose, glucose syrup, pepper, garlic, spices.
Preservative: potassium nitrate (saltpeter.)
150 g of product used for 100 g of finished product (allows for losses during drying)

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

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