Our Bleu-Blanc-Cœur Dry-Cured Saucisson
Our Bleu-Blanc-Cœur old-fashioned saucisson has the same recipe as our Ardèche PGI saucisson, with the difference that the French pork used is Bleu-Blanc-Cœur certified.
Bleu-Blanc-Cœur is GOOD and RIGHT: because producing and feeding animals well is GOOD for our soil, our animals, the climate, all of us… and simply GOOD!
Bleu-Blanc-Cœur is a sustainable agricultural and food approach aimed at improving the nutritional and environmental quality of our food, by diversifying and balancing animal diets with forages and seeds of nutritional interest naturally rich in Omega 3 (grass, alfalfa, flax, faba beans…).
In short, the Bleu-Blanc-Cœur approach and logo guarantee better-raised and better-fed French pigs, for products with better taste and nutritional quality, and a reduced environmental impact.
More information: www.bleu-blanc-coeur.org/7pointsclés
Artisanal Production
The saucisson is slowly dried (between 6 to 8 weeks) in our cellars, which allows it to develop its natural grey-green bloom. We only use meat of French origin and no artificial colourings. We stuff it into a natural pork casing before tying it with string. All of this gives our saucisson an authentic artisanal production.
Storage
We pay particular attention to the storage of our saucisson. We recommend consuming it before the recommended use-by date of 40 days. For optimal preservation, we suggest keeping our saucisson at a temperature below 18°C. Please note that this product is subject to desiccation and may contain traces of nuts.
Best Before Date (BBD): 40 days.
It is recommended to store this product at a temperature below 18°C.
This product is subject to desiccation. It may contain traces of nuts.
