Mushroom dry sausage
Price per Kg: 30€/Kg
The mushroom sausage (ceps) is a dry sausage (also called fuet) made from lean pork and a natural pork casing. This sausage is flavoured with those delicious mushrooms: ceps. It is made with quality ingredients, which gives it a unique and delicious flavour. Its texture is firm and its taste rich and smooth.
The cep, a prized mushroom
Ceps are among the most popular and most flavourful mushrooms there are. Every year, during the cep season, thousands of people set out in search of these precious mushrooms. They are highly prized in the kitchen and widely used in everyday dishes.
Ceps are best known for their mild, earthy flavours. They are considered a delicacy and are much appreciated in many cuisines around the world. Ceps are very versatile and can be eaten raw, cooked, in salads, in sauces or even in desserts.
The cep season is very short, but they are available all year round dried or preserved. Dried ceps keep more easily and can be used to prepare delicious dishes. Preserved ceps are also easy to find and very practical to use.
This dry sausage is perfect with an aperitif, in a sandwich or even for a more substantial meal. It is also perfect for a picnic or a hike.
| Brand: | |
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| Weight: | 130 g |
| Meat origin: |  |
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Pork, pork fat, ceps (11 g per 100 g of finished product), lactose, milk powder, salt, antioxidants (E326, E301), dextrose, spices, stabiliser (E451), preservatives (E250, E252), natural colour (E120). Natural pork casing.
| Per 100 g | |
|---|---|
| Energy | 1,839 kJ / 443 kcal |
| of which saturates | 11 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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