Nutrition Facts Print

Made with organic pork and a clever blend of boreal spices and wild boletus mushrooms, this sausage reveals rich aromas of undergrowth that take us straight to the heart of our beautiful Quebec forests.

Produced accordingly to the artisanal method, the sausage rests in the dryer for 3 to 4 weeks to acquire its organoleptic qualities and its surface flora essential to the aromatic rise of the sausage.

 

Gluten free, organic certified

• Cheesemaker
  Rheintal
  Centre-du-Québec
• Size
  105 g
• Notes
  Spicy, wild mushroom