A traditional fuet made with local meat:
To make a good fuet, you need quality meat. We select our meats at the source, opting only for responsible breeders. The pigs are raised in the open air in the regions of Brittany and Auvergne Rhône-Alpes.
During implementation, we only use the noble parts of the animal. Our generous recipe is made up of 80% lean meat. The 20% fat allows the aromas of the fuet to be concentrated, giving it its delicious texture.
A pepper fuet made with the artisanal know-how of our master butchers:
Our artisans work in accordance with traditional recipes. Large-grain ground meat, mixed with spices, develops all its flavour during slow steaming in natural air.
As tradition dictates, the fuet is seasoned with different spices, including sugar. This variety is even richer since it is covered in a succulent pepper coating. This is the whole advantage of stuffing with natural casings: you can enjoy the whole sausage, including the peppered skin, which is entirely edible.
Tasting the pepper fuet: advice from our master charcutiers:
The pepper fuet is very good on its own. To taste it properly, use a perfectly sharp knife. The fuet is rather thin, cut it into medium slices of about half a centimetre. You will be able to appreciate all its flavour which combines the frank and slightly sweet taste of the flesh with the spiciness of the pepper envelope.
But pepper fuet does not disdain accompaniments: with olives, bread and other cold meats, it is perfect for creating a very tasteful aperitif.
Best before date (BBD): 40 days.
It is recommended to store this product at a temperature below 18°C.
This product is subject to drying out.
