Sauerkraut with Madelon Beer
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A divine sauerkraut
Cabbage was one prized for its nutritional qualities and, in pickled form, helped prevent scurvy in sailors. Thanks to the imagination and culinary skills of Alsatian farmers, however, sauerkraut has become a sought-after and sophisticated dish, one of the region's most famous specialities, and a source of argument over whose recipe is the best! A truly sumptous dish, served in France on public holidays.
The Robert company, traditional pork butchers for three generations, has prepared this delicious and richly garnished sauerkraut cooked with 'La Madelon' beer and seasoned Guérande sea salt.