Turkey & duck vegetable sausage (fuet)
Price per Kg: 35€/Kg
Discover our turkey fuet with vegetables, a refined and flavourful dry sausage made from poultry and duck, with no pork at all. In a 120 g format, this artisan fuet wins you over with its distinctive taste and its melting texture. Its vegetable coating brings a note of freshness and a subtly fragrant character, ideal to surprise your taste buds and those of your guests.
At once light and indulgent, this fuet is enjoyed as an aperitif, in thin slices with a few raw vegetables, a mild cheese or a good country loaf. It will also find its place on a mixed charcuterie board, for a convivial moment with no compromise.
Charcuterie entirely pork free, it is perfectly suited to specific diets or to anyone looking for a lighter alternative to traditional charcuterie. Carefully made, this product combines authenticity and culinary innovation while respecting the natural flavours of the meats and vegetables.
Give your guests an original and wholesome tasting experience with this turkey fuet with vegetables!
| Brand: | |
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| Weight: | 120 g |
| Meat origin: |  |
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Turkey meat, duck meat and fat (35 g per 100 g of finished product), lactose, milk powder, salt, antioxidants (E326, E301), dextrose, spices, colour (E120), edible collagen casing.
May contain traces of egg, nuts and sulphites.
| Per 100 g | |
|---|---|
| Energy | 1,902 kJ / 454 kcal |
| Fat | 34 g |
| of which saturates | 12 g |
| Carbohydrate | 4.1 g |
| of which sugars | 1.7 g |
| Protein | 33 g |
| Salt | 4.2 g |
Frequently asked questions about our pork-free sausages
Yes. Our pork-free sausages are made from turkey meat and duck breast, with no pork meat or pork fat at all. They suit anyone who does not eat pork.
No. Unlike traditional sausages filled into a natural pork casing, our pork-free products use an edible collagen casing of non-pork origin. No pork-derived ingredient at all, from the meat to the casing.
Out of religious or cultural conviction, as a dietary choice, or simply to vary the pleasures: turkey and duck make for a leaner charcuterie, open to as many people as possible, without giving up on taste.
The drying and maturing process is identical to that of our pork sausages. The duck breast brings tenderness and character: the result is a tasty, leaner charcuterie, eaten exactly like a good dry-cured sausage.
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