Saucisson Free Range Spicy
Made the very traditional French way with a hint cayenne pepper. They are fermented for 48 hours before to go in the drying cabinet. They are a mix of free-range pork and seasoning with a little nitrate salt.
Made the very traditional French way with a hint cayenne pepper. They are fermented for 48 hours before to go in the drying cabinet. They are a mix of free-range pork and seasoning with a little nitrate salt.