Saucisson d'Auvergne Nature from Cantal

Cantal, Auvergne. The same high, dry mountain air that gives the region's saucisson its reputation, but here with nothing to disturb it. Pork, salt, pepper. Nothing else.

It's the simplest version in the range, and often the one that most clearly shows what the drying process actually does to the meat.

What makes it unique

Without added flavouring, the drying time and climate become the only variables. It highlights the pork's own character rather than hiding it behind spices.

Tastes good with

• A glass of red from Auvergne or Rhône
• Just bread and butter
• A simple cheese board
• Sliced thinly as a starter

Good to know

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