Typical of the South-West of France,
the dry cured liver sausage is appreciated by connoisseurs of our region who recognise in it a genuine taste and the mildness of its flavour.

It is made in our workshop with fresh, boned and carefully trimmed meats. Then, the meat is minced with a grinder. Finally, our sausage is filled in a natural pork casing and trussed by hand.

In its beautiful deep red skin, this is a product to discover with surprise or to taste again with pleasure.