Dry sausage Bridé with Saint Joseph de l'Ardèche

Discover our little old-fashioned flannel, certified IGP Ardèche. The specificity of this sausage? It contains red wine, Saint-Joseph appellation (AOC wine from the Rhône valley). This sausage is also tied, that is to say it is tied by hand with a string in order to maintain the shape of the sausage. traditional sausage.
From
Ardeche
Weight
300 g
8,00€
8,00€ €
€26,67 kg

Delivery in 24-48 hours to your home or to a relay point

Free delivery from 20 € purchase
-20% discount from 80 € purchase

Tasting advice

1. Take out the sausage at least 15 minutes before eating it.
2. Do not hesitate to keep the skin when tasting to best appreciate this sausage.
3. Cut slices thick enough to benefit from the tenderness of the product and avoid eating it too dry to keep its tenderness.
4. Pair it with a Côtes du Rhône wine* and a slice of fresh bread.

*Alcohol abuse is dangerous for your health, consume in moderation

Ingredients

Pork meat (origin France), salt, LACTOSE, wine: St Joseph, dextrose, spices, aromatic plant. Preservative: potassium nitrate. Lactic ferments. Natural pork casing.
“Made in a factory that uses nuts and milk proteins”
162g of pork meat used for 100g of finished product.

Nutritional values

Nutritional values ​​Average values ​​for: 100 g 25 g (1 serving) Energy 1672 kJ (i.e. 403 kcal) 418 kJ (i.e. 101 kcal) Fats 33 g 8.2 g of which saturated fat 13 g 3.3 g Carbohydrates 1.5 g 0.4 g of which Sugars <0.5 g <0.5 g Proteins 27 g 6.8 g Salt 4.7 g 1.2 g

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Dry sausage with Saint-Joseph IGP Ardèche

Developed from the traditional recipe for our Ardèche sausage, we add peppercorns and Saint-Joseph red wine to our Petit Bridé sausage. These two ingredients give our little sausage subtly more robust flavors than a classic sausage. You will find the peppery taste in the mouth but will not smell the red wine, simply a more tannic taste.

A sausage voted best sausage in the world

Our sausage was voted best sausage in the world in 2023!

This competition based on 4 criteria (taste, health, traceability and origin of ingredients) brings together hundreds of cured meat workers from more than 40 different countries.

An ancestral recipe, handcrafted

Our sausages are all made in an artisanal way, with natural ingredients. Our master butchers select premium quality French pork, favoring noble cuts. This meat comes from responsible farms, with impeccable traceability. These are pigs born and raised in France, our products proudly bear the “French Pork” label. No coloring or chemical preservatives are used.


The large-grain minced meat is subtly seasoned. The melee is then stuffed into natural casings, which are in turn tied by hand with linen thread. The processes comply with ancient recipes inherited from elders, while benefiting from the know-how of master butchers who are qualified artisans in their field.
Once steamed, the sausage is left to dry for 4 to 6 weeks in ambient air. This maturing period allows the product to develop its full flavor. Over time, a natural gray-green flower covers each sausage, attesting to its perfect maturity.


Certified IGP Ardèche, it takes advantage of the weather conditions of the mid-mountains to promote its drying and conservation.


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. It may contain traces of nuts.