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Cervelatos to be cooked plain, about 500g.
Crafted sausage to be cooked exclusively with French meat, natural beef gut.
Cooking tip: simmering water for 30 min.
This dish is typically Lyonnais, it is often served in Saucisson à cuire vigneron and its potatoes.
The Natural Cervelas is a great classic of Lyonnais charcuterie. Made from French pork meat and fat, seasoned with spices and garlic, this cooked sausage is then stuffed into a natural beef casing to preserve all its authenticity and tenderness when cooked.
This cervelas is handcrafted, with maturation ferments that give it a nice roundness in the mouth. The quality of the raw materials, the respect for resting times, and the cooking method make it a tasty and comforting product.
🥔 Preparation advice
Cook it 30 minutes in simmering water, without boiling, to preserve its tenderness. It pairs perfectly with steamed potatoes, in a simple version, or cooked winemaker style with a red wine and shallot sauce.
🍽️ Tasting suggestion
Serve hot, sliced thick, with a little mustard or a wine sauce
Ideal with a glass of Beaujolais or Côtes du Rhône
Perfect for winter meals or large friendly gatherings
Origin: France - Artisanal charcuterie
Regional specialty: Lyon and its surroundings
Type: Cooked sausage, non-smoked
Weight: 500g
Cervelatos to be cooked plain, about 500g.
Crafted sausage to be cooked exclusively with French meat, natural beef gut.
Cooking tip: simmering water for 30 min.
This dish is typically Lyonnais, it is often served in Saucisson à cuire vigneron and its potatoes.
The Natural Cervelas is a great classic of Lyonnais charcuterie. Made from French pork meat and fat, seasoned with spices and garlic, this cooked sausage is then stuffed into a natural beef casing to preserve all its authenticity and tenderness when cooked.
This cervelas is handcrafted, with maturation ferments that give it a nice roundness in the mouth. The quality of the raw materials, the respect for resting times, and the cooking method make it a tasty and comforting product.
🥔 Preparation advice
Cook it 30 minutes in simmering water, without boiling, to preserve its tenderness. It pairs perfectly with steamed potatoes, in a simple version, or cooked winemaker style with a red wine and shallot sauce.
🍽️ Tasting suggestion
Serve hot, sliced thick, with a little mustard or a wine sauce
Ideal with a glass of Beaujolais or Côtes du Rhône
Perfect for winter meals or large friendly gatherings
Origin: France - Artisanal charcuterie
Regional specialty: Lyon and its surroundings
Type: Cooked sausage, non-smoked
Weight: 500g
