This bag brings together three dry sausages. Each has its own ingredient list.
Superior dry sausage with herbs of Provence: Pork (origin France), LACTOSE (MILK), salt, pepper, dextrose, herbs of Provence (0.7%), garlic, preservative: sodium nitrite, lactic ferments, edible collagen casing. 178 g of pork used per 100 g of finished product.
Superior chorizo: Pork (origin France), salt, dextrose, spices, glucose syrup, garlic, oregano, chilli oil (rapeseed oil, chilli extract 0.02%), natural flavouring, antioxidant: sodium erythorbate, preservatives: sodium nitrite and natamycin, lactic ferments, LACTOSE (MILK), edible collagen casing. 165 g of pork used per 100 g of finished product.
Superior dry sausage with Nyons PDO black olives: Pork (origin France), Nyons PDO black olives 22%, LACTOSE (MILK), salt, pepper, dextrose, garlic, preservative: sodium nitrite, lactic ferments, edible collagen casing. 158 g of pork used per 100 g of finished product.
Made in a facility that also handles tree nuts.
Packed under protective atmosphere. Recommended storage temperature below 18 °C. The products are subject to drying out.
