Typical of the South-West of France, the dry
cured liver sausage is appreciated by connoisseurs of our region who
recognise in it a genuine taste and the mildness of its flavour.
It is made in our workshop with fresh, boned and carefully trimmed
meats. Then, the meat is minced with a grinder. Finally, our sausage
is filled in a natural pork casing and trussed by hand.
In its beautiful deep red skin, this is a product to discover with
surprise or to taste again with pleasure.
