Corsican sausage “A Salameria” ±200g

This traditional sausage is a mixture of lean meat and minced French pork belly, salted and peppered. The mixture rests overnight to reveal its aromas before being stuffed into natural casing. The product is then steamed for 4 days and then dried for 4 to 6 weeks. To be enjoyed in thin slices as an aperitif.

Country of production France

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels to keep them cool throughout the journey.