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France, Saint-André-Le-Puy
115km
... with traditional aging methods. Aged for over 9 months, they reveal their full subtlety. THE SAUSAGES We take great care in selecting the best cuts to create our sausages. Sourced from the shoulder, belly, or ham of pigs, primarily from Auvergne or Rhône-Alpes, each selected meat is blended into a masterful mix. This ensures tenderness and aromatic richness in each of our recipes. The natural casing is filled by hand.

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