Raw sausages, Toulouse, Diots, sausage meat...

Curled superior Toulouse large sausage knife chopped LPF natural gut atm.packed ±1.6kg SALAISONS CROS

Knife chopped superior fresh Toulouse sausage natural gut LPF atm.packed ±1.6kg SALAISONS CROS

Produced from French pork, this superior Toulouse sausage shows its quality through a large and irregular chopping, pieces of lean and fat well marked, embossed in a natural gut. Poach before grilling to preserve the tenderness of the meat. An essential part of Toulouse cassoulet, this Toulouse sausage can also, poached then grilled, be enjoyed with mash, salad, sauerkraut or beans.

Veal sausage French meat vacuum packed 11x±180g SALAISONS DU MONT-BLANC

These pork and veal sausages, weighing approximately 180 g each, are made from a mixture of pork (37%) and veal (19%) – both sourced in France – pork fat, water and seasoning. They are stuffed into natural pork casings. These are sausages for cooking, known for their soft texture and mild flavour, characteristic of veal. The product is guaranteed GMO-free and free from ionising treatment. Professional culinary uses: Veal sausage is a premium option and less fatty than traditional sausage, appreciated in a variety of uses: ► Classic dishes: Ideal for market or traditional cuisine, served with mashed potatoes, sauerkraut or lentils. ► Gentle Grilling: They can be grilled or pan-fried, taking care to cook them gently to preserve their tenderness. ► Brasseries and Children's Menus: Their mild flavour is often preferred in brasseries and is perfect for children's menus. ► Quality/Origin: The use of meat sourced in France is a guarantee of quality for customers.

Tomato stuffing LPF vacuum packed 1kg SAVEURS DES MAUGES

This tomato stuffing is made with only French pork (shoulder, breast, hanger and fat) decorated with breadcrumbs and seasoned with spices, parsley, onions, rosemary extract...

Uncooked Chistorra vacuum packed 200g ALEJANDRO

Cook this thin chorizo into small fine sections of 3/4 centimeters, simply seized in a frying pan, without adding fat.

Diots with cabbage french pork 12x±120g LES JACQUEMARDES DE SAVOIE

Originally from Savoie, diots are small sausages made from minced pork and seasoned with spices, and produced in France. They can be grilled on the barbecue, boiled in a stew or sliced to garnish a pizza. Traditionally cooked with red or white wine, they go perfectly with crozet gratin, polenta, lentils or steamed potatoes. They can also be served cold in sandwiches or salads, offering great versatility in the kitchen.

Plain sausage LPF x20 2.6kg LES GORRONNAISES

Sausage with herbs LPF x20 2.6kg LES GORRONNAISES

Traditional plain stuffing 1kg SAVEURS DES MAUGES

This plain stuffing is made with only French pork (shoulder, breast, hanger steak and fat) seasoned with spices and aromatic plants.

Sausage with onions LPF ±2kg SAVEURS DES MAUGES

These onion sausages are produced from 92% French pork shoulder, spices and herbs, and stuffed in natural pork casing.

Natural Toulouse sausage large minced LPF curled tub x2 2kg SAVEURS DES MAUGES

Stuffing | Herbal sausage meat LPF atm.packed ±2kg

Stuffing | Nature sausage meat LPF atm.packed ±2kg LES GORRONNAISES

Fresh Bigorre black pork sausage ±500g PADOUEN

It is cooked in two stages: first over a high heat to brown it, then over a low heat and covered to finish cooking it.

Traditional Toulouse sausage natural gut LPF atm.packed x12 ±2kg SAVEURS DES MAUGES

Plain Savoy diots 10x90g SALAISONS DU MONT-BLANC

These plain Diots de Savoie sausages are a Savoyard speciality. Diot is a fresh sausage for cooking, made mainly from French pork (86%) with a fat content of 30%. Its simple, authentic recipe includes water, salt, spices and natural flavourings. The product is stuffed into natural pork casings. Professional culinary uses: Diot de Savoie is a regional charcuterie with a distinctive character, ideal for winter cuisine or mountain specialities: ► Regional specialities: Traditionally served cooked in white wine (Savoie wine) or simmered with onions and accompanied by potatoes or crozets. ► Grilling and plancha cooking: It is also ideal for cooking on a plancha or barbecue. ► Theme restaurants: Perfect for enhancing a menu featuring mountain dishes or convivial fare. ► Quality/Origin: The use of pork from France and adherence to the Savoyard recipe are key assets.

Smoked Savoy diots 10x90g SALAISONS DU MONT-BLANC

These smoked Diots de Savoie are a variation on the traditional Savoyard speciality. Smoked Diot is made mainly from 86% pork sourced in France. The main difference between smoked Diot and plain Diot is the smoking process, which gives it a more pronounced and rustic flavour that is very popular in winter dishes. The recipe includes water, salt, spices and natural flavourings, and the sausage is stuffed into natural pork casings. Professional culinary uses: Smoked Diot is ideal for robust regional cuisine, where the smoky flavour adds aromatic complexity: ► Mountain dishes: Perfect for slow cooking, traditionally with onions and served with crozets, lentils or potatoes. The smoking process goes exceptionally well with the flavour of mountain cheeses. ► Stews and soups: Blends perfectly into stews or thick soups, infusing the sauce with its smoky aroma. ► Grilling: Can be grilled or pan-fried, ensuring it is cooked through. ► Quality/Origin: The use of pork from France guarantees the quality of the raw material.