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.