Goose paté - 125g
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La Boutique des Saucissons
Fuet with pepper - aprox. 130g
€4.90
(€0.44 g)
Available stock: 30
Tax included
Typical Catalan fuet, artisanally produced using premium quality meat.
Description
La boutique des saucissons - Salami catalanian style with pepper.
Origin: France
Type: sartisanally made (handcrafted) French dry sausages
Producer: La boutique des saucissons, butcher
171g of meat used for 100g of finished product.
Pepper Fuet, a spicy treat:
Do you want to treat yourself to a spicy and tasty meat? You will love our pepper fuet which combines the slightly sweet flavor of Catalan fuet with the spiciness of spices.
Origin and Background
La Boutique des Saucissons has been a family-run business for 67 years, located in the heart of southern Ardèche. In creating its artisanal sausages, La Boutique des Saucissons faithfully follows traditional ancestral recipes.
Today, they offer around forty locally crafted products, ensuring that your tasting moments with family or friends are always exceptional and full of sensory pleasure.
Serving Suggestions
1. Take out the sausage at least 15 minutes before eating it. 2. Cut generous slices for an authentic tasting experience. 3. Pair it with a slice of fresh bread.
30 Items
Data sheet
- Netto weight
- 140g
- Allergens
- Contains lactose. May contain traces of nuts.
- Ingredients
- pork meat (origin France), LACTOSE, salt, dextrose, pepper, garlic, preservative: sodium nitrite. Lactic ferments, natural pork casing. Coating: food glue, (MILK proteins)., Pepper
- Storage advice
- Store unpacked at a dry and aerated place.
- Producer
- La Boutique des saucissons - IC chemin des Beaumes, 07260 Joyeuse
- Average Nutritional values per 100g
- Energy value: 1793kJ/431kcal - Fat: 32g thereof saturated fat: 13g - Carbohydrates: 7g thereof sugar: 2g - Protein: 29g - Salt: 4.5g
- Best Before
- 09/2026
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“If it comes from you, it is always good. I do not need to taste it.”A chef to Louis-Pierre
20+ years
Cooked for his family as a teenager, selecting for Laroche since 2003
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