Walnut Dry-Cured Saucisson, a Flavoured Saucisson with Character
Do you like flavoured cold cuts? You'll love this walnut dry-cured saucisson! The flavour of the meat is delicately enhanced by the crunch of walnuts and their slightly buttery taste.
A Walnut Dry-Cured Saucisson from Ardèche
Although the origins of this fruit remain mysterious, archaeological excavations in Ardèche have uncovered an 8-million-year-old walnut! This confirms the presence of this plant in France since the Tertiary era.
Today, along with chestnuts, walnuts are among the emblematic fruits of the region. We have decided to incorporate them into our dry-cured saucisson to offer you a unique taste experience, rooted in the region.
The saucissons are made in the Ardèche region and benefit from the generosity of its atmosphere. Thanks to the mountain air and mild climate, the saucissons undergo a slow maturation process, allowing them to develop exquisite flavours. This walnut dry-cured saucisson is dried for about 6 weeks in natural air, and develops a beautiful greenish-grey bloom once it's ready.
Artisanal Production with Local Meat and Natural Ingredients
Our walnut dry-cured saucissons are made by passionate artisans, heirs to traditional recipes. Simplicity and quality are our watchwords, and this applies to all stages of saucisson production:
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Selection of meat from responsible farms, with animals labelled "Porc français" (French Pork), which are born and raised in France.
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Selection of noble cuts to prepare high-quality dry sausages.
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Coarse grinding, generous and balanced, with a visible proportion of fat and lean meat to ensure the best possible tasting experience.
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Seasoning that is an art form, with a precise dosage of aromatics to give the saucisson a unique taste without overpowering it. And of course, the addition of walnuts brings a special flavour to the dry-cured saucisson.
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Stuffing in natural casings exclusively, and saucissons tied by hand with linen thread.
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Natural air drying, so that the meat benefits from the full potential of the terroir for its maturation.
How to enjoy walnut dry-cured saucisson?
Alone or with a small group, grab a knife and a board to enjoy your walnut dry-cured saucisson. Cut very thin slices, admire the beautiful distribution of lean meat, fat, and walnut pieces in each round, and taste it. It's absolutely exquisite.
If you're serving the saucisson at a party or a small gathering with several people, you can use a slicer to save time. In this case, a guillotine is both practical and stylish: your guests will love it.
You can present the walnut dry-cured saucisson slices on a charcuterie board, accompanied by more classic saucissons like a large bridé, or other flavoured ones for variety. This marriage of flavours will delight your guests' taste buds and add a refined touch to your aperitifs.
Fall for one of the favourites in the flavoured range.
Best before date: 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.
Saucisson sec aux Noix
What do walnuts bring to this saucisson?
Where does the Ardèche walnut tradition come from?
