Reblochon Saucisson +/- 200g
Slow-dried for around four weeks, this 200g traditional cured sausage enclosed in a natural casing blends seasoned pork with Reblochon cheese.
Reblochon is a raw cow’s milk cheese produced in the Haute-Savoie region of France with a soft washed-rind and smear-ripened texture and is traditionally eaten during the winter at the end of a meal or in a tartiflette.
To enjoy this saucisson at its best, peel off the bloomy rind (depending on taste) and enjoy it sliced with fresh French bread and a handful of cornichons. Whole saucisson sec keeps extremely well in your kitchen cupboard but should be refrigerated after cutting. For optimal flavour, let it come back to room temperature before serving
We have a wide range of saucissons available, all made using traditional methods in the Auvergne region of France.
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of BonneBouffe nor without due acknowledgement.