A traditional fuet made with local meat:
A good fuet starts with quality meat. We select our meat at the source, working only with responsible farmers. The pigs are reared outdoors in Brittany and Auvergne-Rhône-Alpes.
In production, we use only the prime cuts of the animal. Our generous recipe is made up of 80% lean meat. The 20% fat concentrates the flavours of the fuet and gives it its wonderfully tasty texture.
A pepper fuet made with the artisan know-how of our master charcutiers:
Our craftsmen work in keeping with traditional recipes. The coarsely minced meat, mixed with spices, develops its full flavour during a slow warming stage in natural air.
As tradition dictates, the fuet is seasoned with various spices, including sugar. This variety is even richer, as it is covered in a delicious pepper coating. That is the whole advantage of natural casings: you can enjoy the entire sausage, including the peppered skin, which is completely edible.
Tasting the pepper fuet: advice from our master charcutiers:
Pepper fuet is very good on its own. To enjoy it properly, use a perfectly sharp knife. The fuet is fairly thin, so cut it into medium slices of about half a centimetre. You can then appreciate its full flavour, which combines the frank, slightly sweet taste of the meat with the bite of the pepper coating.
But pepper fuet is no stranger to accompaniments: with olives, bread and other charcuterie, it makes for a perfect, very tasteful aperitif.
Best before date: 40 days.
It is advisable to store this product at a temperature below 18°C.
This product is subject to drying out.
