Our dried sausage uses the same basic recipe as our salami. The only difference is that we chop the high-quality meat and delicious fat a little bit more coarsely before adding the selected fine spices and filling the natural casing. The extra intramuscular fat found in Duroc d’Olives pigs is ideal for giving more flavour to these sausages. We then allow plenty of time for the sausages to mature: 6 to 7 days. This traditional recipe, which has been handed down from generation to generation, goes perfectly with an aperitif or in a sandwich.