The art of sausage

The art of sausage

The history of cured sausage

When were sausage invented?

No-one know which came first, sausages or cured sausages. Be that as it may, this mystery dates back to the Greco-Roman period

1546 appears to show the first mention of the word "saucission" (cured sausage) in France, in The Third Book by Rabelais, a work celebrating underniable hedonism. That's all we know.

How to choose it

Sausages of all shapes and sizes ! Rosette for slicing, various cured sausages, as well as bite-sized options for snacking !

  • Certain labels and endorsements such as “pure pork” and “premium standard” promise outstanding quality
  • The size of the mince determines the look and texture of the sausage. For example, fine mince eliminates big pieces of fat and makes it melt in the mouth.
  • The natural bloom on the sausage may be white or greyish.

Pick your favorite!

How to prepare it


1. Select a straight cut, well-sharpened blade to avoid damaging the meat.
2. Cut your sausage into thin slices… the thinner the better for appreciating its flavour !

Tips : you can also use a sausage guillotine or ask your butcher to machine slice the sausage of your choice !


How to enjoy it


For an accompaniment to drinks with friends, a great starter for a three-course meal, a sandwich for a picnic or to snack on during the day…


Whatever the occasion, at any time of day...

Enjoy !



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