Dry Auvergne sausage

Instagram buttonDiscord buttonFacebook buttonTwitter button

Dry Auvergne sausage

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

Vous êtes producteur, vous pouvez facilement et gratuitement ajouter vos coordonnées ici et ainsi faire connaitre votre production à tous nos visiteurs.

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


Gardons le contact