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Dry Pork Sausage Trussed By Hand +/- 1KG
AED94.29
Dry Sausage Trussed By Hand
Sorry, we're temporarily out of stock
Description
Dry or semi-dry pork sausages are a more concentrated form of meats that are ground, seasoned with spices and mixed with curing ingredients, packed into a casing, and then moved through a controlled and continuous air-drying process.
Composition
- Origin
- France
- Cut
- Sausage
- Temperature
- Chilled
- Certification
- Non Halal
- Certification
- No Certification
- Breed & Species
- Pork
- Packing
- Pc
- Packing
- Pack
Storage and Cooking Tips
Dry Sausage Trussed By Hand is a chilled product that needs to be stored at a temperature of +2°C to +4°C.
About Les Bastides
From France
The company Les Salaisons et Conserves du Rouergue (Sacor) was founded in 1962 in Villefranche-de-Rouergue,
an important medieval fortress in the Aveyron department.
The production site at 8 Avenue du Mai, on the outskirts of Villefranche-de-Rouergue,
has evolved with their development. Its original purpose was the production of sausages and dry sausages.
Bastides Salaisons produces 3,000 tons of sausages and dry sausages per year, available in about 40 different formats,
made according to the purest artisanal traditions. The meat is fresh, made exclusively from pigs from the southwest of France.
Their ability to develop demand-driven products, great agility, and a drive for excellence and high standards are part of their DNA.
This top status means you can transform the way your products are sold, as seen under their premium retail brands,
the Bastides Salaisons or Au Pays des Bastides brands. Their dry-cured products are also sold in restaurants, butcher shops and grocery stores.
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Dry Sausage Trussed By Hand