Lyon sausage
Organic and nitrite free
Description
It's a Lyonnaise recipe that dates back to the beginning of the 19th century. It was made from lean pork (50%) and beef (50%). The defatted meats are only very finely chopped and supplemented with small cubes of back fat (pork belly). It is stuffed into a natural double casing and dried for 5 to 6 weeks.
- Sausages
- ORGANIC sausages
- skilled craftsman
- food products
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