Smoked dry sausage

The smoked sausage is an ideal product for those who appreciate the deliciously smoky flavor of a dry sausage. Made from pure pork, this smoked charcuterie is made using a traditional recipe that gives it a complex and rich smoky flavor, with smoking notes that are very pleasant.

Sausage smoking process

In recent years, smoked sausage has become a real culinary trend. Whether enjoying smoked sausages as an appetizer or incorporating them into recipes, their unique and delicious smoky flavor is appreciated by all. But what is the smoking process that gives these sausages their special taste?

The traditional smoking process is smoked over oak and beech wood, giving each piece a unique flavor.

The smoking process begins with the drying of the sausages. This drying is carried out in the open air, which allows the skin of the sausages to harden and protect itself against bacterial contamination. Once the drying is finished, the sausages are then smoked to give them their characteristic taste and their beautiful dark color. Continuous smoking of sausages can be done using wood smoke, chips or pellets, depending on the desired taste. The smoke is then infused into the sausages, giving them their unique and so delicious smoky flavor.

Tasting tips

The sausage, containing only little fat, can tend to dry out faster than other dry sausages, so it is best to keep it cool and take it out a few hours before tasting to let its aromas reveal themselves and spread in the mouth

This smoked dry sausage is perfect for sandwiches, salads and casseroles, and its firm, crisp texture makes it a tasty addition to any meal.