Dried for 6 weeks minimum, the sausage from Les Aldudes has an antique taste and will charm you with its softness and its hazelnut flavour. Bronze Medal Concours Général Agricole in Paris 2009 80% pork meat, 20% pork fat, salt, lactose dextrose from wheal, saccharose, saltpetre, spices, black pepper, ferment, rum, rubbed with wheat flour. With a sharp knife, slice Les Aldudes sausage and use the On Egin cone to share!
