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These Auvergne sausages are artisanally cured for a month with natural fleur de sel before being vacuum packed.
The animals are all raised on the farm as 100% Salers cows in the Cantal region of France, and eat only grass and hay from natural Auvergne meadows, supplemented by a grain-based diet. Extensive farming system at an altitude of 1100m The animals once slaughtered are processed in Saint-Flour according to the farmer's recipes by a processing workshop : "From the producer to the plate"
No preservatives, no colorants, no nitrites
Fresh product: Delivered in isothermal parcel under 48h / 72h, respect of food safety standards with CHRONOFRESH and of the cold chain.
Chronofresh delivery
