Turkey & Duck Sausage with Figs (fuet)
Price per Kg: 13€33/Kg
When Charcuterie Meets Mediterranean Sweetness
Here is a bold creation that shakes up the codes of traditional charcuterie. Our turkey & duck fuet with figs combines the richness of poultry and duck meat with the incomparable smoothness of the Mediterranean fruit par excellence.
The generously incorporated pieces of fig punctuate every bite with a fruity, lightly sweet note. This 120-gram dry sausage pleasantly surprises the palate with its perfect balance between the bold character of the meat and the delicate notes of the fruit.
Imagine the melting texture of the fig contrasting with the tenderness of this fine charcuterie: it is a true invitation to a taste journey! Whether you are preparing a refined aperitif or simply want to treat yourself, this fuet will win you over.
Delicately sliced, it enhances your aperitif boards and pairs wonderfully with a fresh goat's cheese or a fruity red wine. A sweet-and-savoury pairing that will delight curious palates and lovers of original flavours.
A gourmet opportunity not to be missed!
| Brand: | |
|---|---|
| Weight: | 120 g |
| Meat origin: |  |
| Country of origin: | |
Turkey meat, duck meat and fat (33g per 100g of finished product), figs (10g per 100g of finished product), lactose, powdered milk, salt, antioxidants (E326, E301), dextrose, spices, flavouring, preservatives (E250, E252), colour (E120). Edible collagen casing.
May contain traces of eggs, nuts, sulphites.
| Per 100 g | |
|---|---|
| Energy | 1,855 kJ / 443 kcal |
| Fat | 35 g |
| of which saturates | 11 g |
| Carbohydrate | 4 g |
| of which sugars | 1.7 g |
| Protein | 32 g |
| Salt | 4.1 g |
Frequently asked questions about our pork-free sausages
Yes. Our pork-free sausages are made from turkey meat and duck breast, with no pork meat or pork fat at all. They suit anyone who does not eat pork.
No. Unlike traditional sausages filled into a natural pork casing, our pork-free products use an edible collagen casing of non-pork origin. No pork-derived ingredient at all, from the meat to the casing.
Out of religious or cultural conviction, as a dietary choice, or simply to vary the pleasures: turkey and duck make for a leaner charcuterie, open to as many people as possible, without giving up on taste.
The drying and maturing process is identical to that of our pork sausages. The duck breast brings tenderness and character: the result is a tasty, leaner charcuterie, eaten exactly like a good dry-cured sausage.
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