Saucisson d'Auvergne with Hazelnuts from Cantal

Cantal, Auvergne. High up in the Massif Central, where cows graze freely and the air is dry and thin, this sausage is slowly dried for several weeks. The hazelnuts are not a modern addition but a local custom; nut cultivation has existed in the area for generations.

The crunchy sweetness of the nuts meets the spicy, dried pork. The result is firmer and more concentrated than sausages dried in more humid, lower-lying areas.

What makes it unique

The drying climate in Auvergne's high altitudes gives a completely different texture than sausages dried at sea level. The hazelnuts are grown in the same region where the sausage is dried, not imported for flavoring.

Tastes good with

• Dry white wine from the Loire
• Hard cheese like Cantal or Salers
• Sourdough bread and butter
• A simple appetizer platter with olives

Good to know

• Approximately 100g, whole sausage in natural casing
• Becomes firmer in consistency the longer it is stored
• Store in a cool, dry place
• Shelf life several months unopened