Dry sausages, pork from Bigorre, Corrèze | Le Delas
Dry sausages, pork from Bigorre, Corrèze, Cahors...
With its horseshoe shape, the curved dry sausage is a must have of french delicatessen. Made from selected pieces of carefully selected pigs in small farms, it is made of 80% lean meat and is characterized by a frank and authentic taste. Often best-seller in the deli department, it can be served sliced as snack, appetizer, in a sandwich...
Cayrolais dry sausage is made from selected cuts of carefully selected pigs from small farms. Composed of 80% lean meat and matured in a wooden dryer, its taste is authentic and particularly appeals to charcuterie lovers. If it can be resold as is, the Cayrolais dry sausage finds its place on charcuterie boards or cocktail pieces, it is also very popular as an aperitif.
These Figatelli are fresh sausages made from a mixture of meat, liver and pork fat, seasoned with a characteristic flavor. Steamed for 1 day, they are then smoked for 4 hours in beech wood before drying for at least 3 days. To be eaten fully cooked, in the embers or in the oven, they can integrate your dishes in sauce, or accompany lentils or other dried vegetables.
Based on the recipes of yesteryear, this sausage has a large hash offering a rustic look when slicing. In natural pork casing, closed with string, it is thus representative of the sausages formerly made in the Lyon countryside.
This traditional sausage from Corse is a mix of lean and chopped meat from french pork, chopped, salted and peppered. The scrum spends a night resting to reveal its aromas before being pushed in natural gut. The product is then parboiled for 4 days and then dried for 4 to 6 weeks. To taste in thin slices as an aperitif.
The recipe of this product has been guaranteed gluten free by its producer (cross contamination not guaranteed).
