Dry sausage with venison
Price per Kg: 25€56/Kg
Made from wild venison of Spanish origin, the sausage with venison is one of those excellent sausages that easily find their place on an aperitif table. That said, you can enjoy it at any time of day, in many different ways.
Made with wild venison, a lean meat (5 g of fat per 100 g), the sausage with venison is an important source of iron and protein. To make the most of the nutritional values of this product, you need to prepare it properly.
If you want to serve it as an aperitif, make sure it is at room temperature. You can choose between thin and thick slices. In the first case, you will enjoy all the aromas and subtleties of this sausage. Cut into thick slices, on the other hand, it will deliver all its smoothness and power.
| Brand: | |
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| Weight: | 180 g |
| Meat origin: |  |
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Pork, pork fat, lactose, milk powder, venison (5 g per 100 g of finished product), salt, antioxidants (E326, E301), dextrose, spices, stabiliser (E451), garlic, flavouring, preservatives (E250, E252), colour (E120). Natural pork casing.
May contain traces of nuts and sulphites.
| Per 100 g | |
|---|---|
| Energy | 1,818 kJ / 438 kcal |
| Fat | 32.1 g |
| of which saturates | 12 g |
| Carbohydrate | 4.1 g |
| of which sugars | 1.7 g |
| Protein | 33 g |
| Salt | 4.1 g |
Our sausages and fuets are raw, matured products, slowly dried in a drying room to develop their full character. Simply keep them in a cool, dry place, away from light: there is no need to refrigerate them. Once started, wrap the cut end in film and keep the sausage cool. It is best enjoyed at room temperature, cut into thin slices.
Frequently asked questions about our dry-cured sausages
The fuet is a Catalan dry-cured sausage of small calibre, thinner and shorter than a classic French saucisson. The principle is the same — seasoned pork dried in a natural casing — but its slimness makes it dry faster, giving it a tender texture and a mild, even flavour.
The weight depends on the format. Our fuets (small Catalan calibre) weigh on average 130 g each, the chorizo around 150 g. Our classic dry-cured sausages are around 180 g, and the large pieces such as the Rosette are more generous still. The small formats are perfect for aperitifs; the large pieces for fine slices to share.
Our sausages are made from selected pork meat and pork fat, GMO-free and compliant with European regulations. The recipe stays simple and traditional: pork, salt, spices and ferments, filled into a natural casing.
After mincing and seasoning, the mixture is filled into a natural casing and placed in a drying room, under controlled temperature and humidity. It is this slow curing and maturing that guarantees the keeping quality, the texture and the aromas characteristic of the product.
Yes, absolutely. That fine white film is a natural bloom (a noble mould, as on certain matured cheeses) that develops during drying. It is the sign of a successful maturing, it can be eaten without any problem, and it can also be wiped off with a dry cloth.
Our sausages are sold “bare”, without superfluous plastic packaging, then slipped into a kraft paper bag for transport. A deliberately sober choice, kinder to the product and to the environment.
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