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A sausage is ,first and foremost, casing filled with chopped and seasoned meat.
the best sausage is made exclusively with NATURAL CASING !
Often imitated but never equaled, only Natural Casing will give a sausage its characteristic bent shape.
Traditionally used as an outer -layer or sheath for quality delicatessen, the Natural Casing best ensures preservation of the meat which it contains, while allowing exchanges with the outside air, thanks to its natural permeability.
The Natural Casing has been greatly instrumental in making our regional sausages , nationally as well as internationally famous.
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| M. GROJEAN - Director |
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Sheep |
- Packing : salted casings or in brine, in barrel, on tube or pipe.
- Origin : Europe, Australia, New Zealand, Asia, the Middle East.
- Used for: merguez sausage, chipolata, godiveau, cocktail sausages, knackwurst, frankfurter, saucisse de Toulouse, Viennese sausage...
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Hog |
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- Packing : salted casings or in brine, on tube
- Origin : Europe, China.
- Used for : Saucisse de Toulouse, black sausage, white sausage, chorizo, dried sausage, andouillette, andouille of Gueméné, andouille de Vire, morteau... |
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