Perch sausage | Le Delas Rungis
Rod dried sausage
Pure pork, the La Tournée dry sausage is both aesthetic and practical. Aesthetic by its thin shape and rolled up on a pole; practical because its weight of 3kg is suitable for many professionals. In butchers or caterers, for example, La Tournée is suspended and sold by weight. When restoring, on the other hand, it is sliced as you go while continuing to dry.
The Cayrolais dry sausage is made from carefully selected cuts of 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.
This dry perch sausage is made according to an old recipe with coarsely ground pork, salt and pepper. It offers a very firm flesh. Its powerful taste makes it one of the "hosts" of choice for snacks, with or without butter and pickles. It is also eaten as an appetizer to a meal.