This artisanal dry-cured pure pork sausage is carefully made from French meats, guaranteeing quality and traceability. The hand-tied casing is made with natural pork caul fat, allowing for optimal aging of 4 to 5 weeks. The meat is coarsely ground, at 8mm, to offer a generous and rustic texture. Its natural surface bloom reveals a delicate aroma, a sign of expert aging. This sausage is ideal for fans of authentic and traditional flavors. To best preserve it, keep it in a dry, well-ventilated place at a stable temperature of around 13°C.