Black pepper sausage
Price per Kg: 30€/Kg
Discover our black pepper sausage, a charcuterie speciality that combines tradition and character. This exceptional product stands out for its carefully balanced composition and its generous coating of black pepper.
An authentic recipe
Made from carefully selected lean flesh, this sausage offers a firm and flavourful texture while remaining remarkably light. Its low fat content makes it an ideal choice for charcuterie lovers looking for indulgent products without excess.
The character of black pepper
The black pepper coating brings a unique aromatic dimension to this sausage. The peppercorns, carefully cracked, develop delicate spiced notes that subtly lift the meat without ever dominating it. The heat stays light and pleasant, offering just enough character to awaken the taste buds without overwhelming the palate.
Tasting and pairings
This black pepper sausage is at its best as an aperitif, cut into thin slices, with a crusty country loaf. It also finds its place on a charcuterie board, where its peppered coating contrasts harmoniously with milder specialities. To bring out its aromas, we recommend serving it at room temperature.
As for pairings, this sausage goes perfectly with a fruity red wine or a well-chilled rosé. Beer lovers will also enjoy it with a lightly amber craft beer.
An authentic product that will delight palates in search of frank and generous flavours.
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| Drying index: | |
| Weight: | 130 g |
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Pork, pork fat, lactose, milk powder, salt, antioxidants (E326, E301), dextrose, spices, flavouring, preservatives (E250, E252), colour (E120). Natural pork casing.
May contain traces of nuts and sulphites.
| Per 100 g | |
|---|---|
| Energy | 1,827 kJ / 440 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 |
Our sausages and fuets are raw, matured products, slowly dried in a drying room to develop their full character. Simply keep them in a cool, dry place, away from light: there is no need to refrigerate them. Once started, wrap the cut end in film and keep the sausage cool. It is best enjoyed at room temperature, cut into thin slices.
Frequently asked questions about our dry-cured sausages
The fuet is a Catalan dry-cured sausage of small calibre, thinner and shorter than a classic French saucisson. The principle is the same — seasoned pork dried in a natural casing — but its slimness makes it dry faster, giving it a tender texture and a mild, even flavour.
The weight depends on the format. Our fuets (small Catalan calibre) weigh on average 130 g each, the chorizo around 150 g. Our classic dry-cured sausages are around 180 g, and the large pieces such as the Rosette are more generous still. The small formats are perfect for aperitifs; the large pieces for fine slices to share.
Our sausages are made from selected pork meat and pork fat, GMO-free and compliant with European regulations. The recipe stays simple and traditional: pork, salt, spices and ferments, filled into a natural casing.
After mincing and seasoning, the mixture is filled into a natural casing and placed in a drying room, under controlled temperature and humidity. It is this slow curing and maturing that guarantees the keeping quality, the texture and the aromas characteristic of the product.
Yes, absolutely. That fine white film is a natural bloom (a noble mould, as on certain matured cheeses) that develops during drying. It is the sign of a successful maturing, it can be eaten without any problem, and it can also be wiped off with a dry cloth.
Our sausages are sold “bare”, without superfluous plastic packaging, then slipped into a kraft paper bag for transport. A deliberately sober choice, kinder to the product and to the environment.
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