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Dry sausage flavoured with roquefort
A happy marriage between the famous Roquefort cheese of the Aveyron and a dry sausage from Lozère.
Serving : Serve as an appetizer or an entrée with fresh bread and a red wine : Côteaux du Languedoc - Domaine de La Reynardière 2000.
Composition : Pork meat and fat, roquefort, salt, pepper
Craftsman : Patrick Clavel
Origin : La Canourgue, Lozère (France)
With this product, we suggest you :
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300g minimum |
400g minimum |
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