Dry Auvergne sausage


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The dry sausage is one of the florets of the French traditional pork-butchery. Its development thus requires many care and know-how. It is truly a product of the soil, a regional speciality carried out according to traditional methods with meats of quality. The Dry Auvergne sausage acquired it also, as well as a number of other Auvergne's products, its letters of nobility.

Made manually by craftsmen, seasoned simply and dried 2 months, it is a true treat. Cut Dry Auvergne sausage in generous thick sections of one half-centimetre, to taste it with a beautiful farmhouse bread section.

credits photo : © Couet Ivan - A.F.Touch-cuisine

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