Walnut saucissons, an exquisite experience
Far more than simple charcuterie, dry-cured saucisson with walnuts is a taste experience all of its own. The savoury flavour of the meat, lifted by spices and by curing, mingles with the buttery, fruity note of the walnut for a pure moment of delight.
Walnut saucisson, an Ardèche delicacy par excellence
An archaeological dig unearthed an 8-million-year-old walnut in the Ardèche, which probably makes this region the cradle of the nut. Gone for a time and then reintroduced, walnut trees grow mainly in the Périgord and the Dauphiné, close to Auvergne-Rhône-Alpes. These two areas are the home of France's PDO walnuts (noix de Grenoble and noix du Périgord).
The nut is therefore deeply rooted in the Ardèche, just like the region's traditional dry-cured saucissons. With local walnut kernels, 100% French pork and generations of charcuterie know-how, our artisans have created an exceptional walnut saucisson that concentrates all the flavour of the terroir.
Authentic ingredients and artisan production
To make our dry-cured saucissons we use only meat carrying the « Porc français » (French Pork) label, which therefore comes from animals born, reared and processed in France. They received rigorous care and an organic diet in order to meet the requirements of the specifications and to produce meat of excellent quality. We source from responsible farms in Rhône-Alpes and Brittany, giving every one of our products faultless traceability.
The saucisson is made by hand. Pieces of walnut kernel are added to the mix after seasoning, then the whole is stuffed into natural pork casings. The saucissons are placed in a controlled environment to sweat, so that surplus water is drawn off without drying the meat. They are then left to cure in the open air for several weeks. The saucisson develops its full flavour, blending the taste of the meat with that of the walnuts. When it is just right, it carries a grey-green bloom. This natural coat comes from fermentation; it attests to the maturity of the saucisson and helps give it its authentic taste.
Walnut saucisson: a nutritional profile in very good taste
Beyond its unique flavour, walnut saucisson also has a very interesting nutritional side. Walnuts, rich in omega 3, contain good fats that fight bad cholesterol. Mixed into the meat, they bring a fine balance. Walnut oil, indeed, has a strong reputation among dietitians. For a dish that is both light and full of flavour, add slices of saucisson to your raw vegetable salads. Served with chestnut-flour bread, it all makes a complete meal with the scents of the Ardèche.
Walnut saucissons to lift your dishes
Dry-cured saucisson adapts wonderfully in the kitchen and turns your simplest dishes into real treats. For teatime and cold meals, add it to savoury cakes and sandwiches. Need something light, nourishing and easy to prepare? Just make a salad with whatever raw vegetables you have to hand — and why not any leftover pulses — mix in the walnut saucissons and there is your complete meal! And of course, saucisson with walnuts and hazelnuts works perfectly in pizzas, quiches and pasta dishes, to the delight of young and old.
Find this saucisson in our gourmet advent calendar!
Best before date: 40 days.
We recommend storing this product at a temperature below 18°C.
This product is subject to drying out. It may contain traces of nuts.
