Made in Lyon, the French capital of gastronomy, these dry sausages are made with premium quality meat and a minimum fat. The meat is minced with a grinder, then the stuffing is carried out in natural pork casing and the short sausage is trussed by hand.
All this guarantees the respect of the French region dry-cured meat traditional recipe. The slow maturing allows the development of aromas. These flavors will remind you of the genius of old-fashioned dry-cured short sausages.
Le Parisian contains pork only whereas Le Lyonnais comes with a touch of red wine.