This little sausage will go oui oui oui oui, all the way into your home! Studded with whole, buttery, Oregon-grown hazelnuts and finished with sea salt, this tres chic salami is prepared in the French style. Thick and dry-cured, the saucy saucisson boasts a mixture of lean, antibiotic-free, artfully butchered pork and fatback, combined in small batches with locally-sourced filberts. You’ll want to snack on it morning, noon and nut.
Tip of the Tongue:
Feast like the French! Pair your saucisson with an aperitif like Lillet, or a digestif such as Armagnac.
Pork, Pork Fat, Hazelnuts, Salt, Less than 2%: Dextrose, Water, Swiss Chard Powder, Lactic Acid Starter Culture