Herb & rosemary sausage
Price per Kg: 30€/Kg
The herb & rosemary sausage from the Keesbo charcuterie range is a dry sausage made with artisan know-how from superior quality pork, herbes de Provence and rosemary. Cased in a natural pork casing and coated in herbs, it offers a unique and flavourful taste. The aromatic herbs of Provence, along with the rosemary, add a special touch to this dry sausage.
Ideal served as an aperitif, alongside salads, or in a variety of recipes, like all our sausages. Enjoy the authentic and delicious aroma of this dry sausage with herbs and rosemary for moments of pure pleasure.
| Brand: | |
|---|---|
| Drying index: | |
| Weight: | 130 g |
| Meat origin: |  |
| Country of origin: | |
- Pork
- Rosemary
| Per 100 g | |
|---|---|
| Energy | 1,827 kJ / 440 kcal |
| Fat | 34 g |
| of which saturates | 12 g |
| Carbohydrate | 4.1 g |
| of which sugars | 1.7 g |
| Protein | 33 g |
| Salt | 4.2 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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