100% French Pork
Staple of Lyon gastronomy, this fresh sausage is made from fresh pork from the Auvergne – Rhône-Alpes region, mixed with a rigorously selected seasoning. It is then stuffed into a natural beef casing before being steamed to bring out the moisture.
Immerse your sausage in cold water after removing its packaging. Bring the water to a simmer, without piercing the casing, then wait between 30 and 40 minutes. The sausage will rise to the surface when cooked.
How to eat?
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
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Your Cheese Club Team