{"product_id":"saucisse-seche-mit-leber-320g-charcuterie-millas-tarn","title":"Saucisse Sèche with Liver 320g | Charcuterie Millas, Tarn","description":"\u003ch3 dir=\"ltr\"\u003eEveryone knows liverwurst, but liver in a dry-cured sausage is something else entirely.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eFor this saucisse sèche, Charcuterie Millas mixes pork shoulder and belly with pork liver, stuffs it all into natural casing, and lets the sausages mature in its drying rooms at an altitude of 800 meters, exposed to the air.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe liver gives the sausage a darker color, a deeper, slightly tart flavor, and a softer texture than a classic saucisson. Those who like liver will get plenty of it here without it overpowering everything else.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eSeasoning is kept to a minimum: salt and Sarawak pepper from Borneo, nothing else. No coloring, no preservatives, and above all, no nitrite curing salt. Instead, the color comes from chard juice and dried carrots, just as it was done in the past before the industry switched to nitrites.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eThe meat comes from the Filière Apalhat, which the Zerouali family founded in 1999 with farmers from Tarn and Aveyron. The pigs live on straw, eat non-GMO grain, and are allowed to grow longer than usual. You can tell by the fat, which is particularly important in this sausage.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn Lacaune, saucisse de foie is eaten as an aperitif, sliced thinly, with a pat of butter and a piece of rustic bread. Pair it with a robust red from Gaillac or a glass of cider.\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThat is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store your saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 320g","offer_id":53688886690058,"sku":"MP-FOIE-MAILLAS-0001","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisse-seche-foie-millas_label.png?v=1789145310","url":"https:\/\/www.maitrephilippe.de\/en\/products\/saucisse-seche-mit-leber-320g-charcuterie-millas-tarn","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}