Recipe kit - Complete sauerkraut for 4

Description Andouille du Val-d'Ajol is a specialty of the Vosges. This andouille is more like Morteau than andouille from Troyes or Guémené. It can be enjoyed cooked or raw, as an aperitif and accompanied by a nice lentil dish or a summery potato salad. Smoked with beech wood, you will appreciate its exceptional taste. Cella chose the andouille du Val-d'Ajol from the butcher and charcutier Arnaud Daval. It is prepared using Haute-Saône pigs from Xavier Ménigoz. A marvel to find in our sauerkraut recipe kit .

Cooking in a saucepan in simmering water for 30 minutes.

Whole piece format (380g).

Ingredients Pork meat, lean and fatty 60%, pork stomach 40%, spices (nitrite salt, pepper, nutmeg, shallot, garlic), white wine.

DLC 41 days

Storage Vacuum packed. This product can be stored in the refrigerator and can be frozen.

Description Smoked knacks delight at all ages with their simplicity, their smokiness and the soft flesh contrasting with the crunch that we love. And between us, we also like to garnish them with a nice Dijon mustard or – don’t be innocent – ​​with ketchup, whatever the age. No, no loud cries. There is no age. A very nice homemade ketchup will always work wonders with this artisanal sausage which we obviously know to accompany sauerkraut or pretty domestic purées on busy evenings. We also recommend this smoked hot dog snack on Saturday evening. Even if it means spending the evening watching a series or a film, you might as well choose the menu from your tray right here and indulge in simplicity. Butcher and charcutier Arnaud Daval prepares these smoked knacks with Xavier Ménigoz's Haute-Saône farm pork, raised without antibiotics or GMOs, fed exclusively with farm cereals and flax seeds. Crunchy, crunchy. What a snack!

Cooking Reheat in a saucepan in simmering water for 5 minutes.

Pack format of 4 to 6 pieces (360g).

Ingredients Fat and lean pork, spices, salt and pepper.

DLC 2 1 days

Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.

Description The smoked pork palette is prepared by butcher Arnaud Daval in his smokehouses in Val-d'Ajol in the Vosges with Haute-Saône pork from Xavier Ménigoz, breeder in Saint-Bresson. Farm pigs are exclusively fed farm cereals and flax seeds. An exceptional piece to share with the family with pretty green vegetables, a potato salad, a few lentils or a festive sauerkraut!

Cooking In a saucepan, in simmering water for 1h30.

Cut Half (800g), whole (1600g).

Ingredients Beech wood smoked pork, salt.

Origin France.

DLC 21 days.

Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.

Description Smoked bacon ready to be transformed into wonderful bacon or to be cooked in slices to enhance a lascivious morning. Arnaud Daval, butcher and charcutier in Val-d'Ajol in the Vosges, perpetuates the great tradition of smoking in ancient smokehouses installed in his establishment. The pieces of free-range pork belly are hot smoked over beech wood. The pork comes from the exemplary breeding of Xavier Ménigoz next door in Saint-Bresson in Haute-Saône. Xavier Ménigoz raises his Haute-Saône pigs without antibiotics or GMOs. They are fed exclusively with farm cereals and flax seeds. Forget industrial, harmful bacon, choose the taste and quality of healthy and sincere products: this is the case of this smoked bacon, of disconcerting simplicity which changes the life of your kitchen and surprises you with its flavors.

Cooking In the pan.

Cut into slices.

Ingredients Pork meat, salt.

Origin France.

DLC 42 days.

Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.

Description The cooked sauerkraut prepared by butcher and charcutier Arnaud Daval only needs to be reheated. In the Eastern tradition, this is cooked with Riesling from Alsace. It goes wonderfully with smoked meats and sausages.

DLC 21 days.