Description The sausage cooked with wild garlic is prepared by butcher and charcutier Arnaud Daval in Val-d'Ajol in the Vosges. You probably have terrible memories of industrial garlic sausages. Forget everything. Let's start again with this exceptional artisanal product: a delight. The pigs selected for the production of this specialty are the Haute-Saône farm pigs of Xavier Ménigoz, breeder in Saint-Bresson. These are raised without antibiotics or GMOs and only fed with farm cereals and flax seeds.
Format 3 formats available (200g, 500g and 1kg).
Ingredients Pork lean 60%, pork fat 40%, spices, fine salt.
Origin France.
DLC 21 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.