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A p?t? de campagne is the easiest terrine to make, and in the spirit of its origins?a humble but delicious dish made from trimmings or inexpensive cuts of meat?should be made with whatever garnish is on hand and eaten simply, with a good baguette and French Dijon. Add a salad of fresh greens, and you’ve got a simple midweek meal. It’s also a fabulous make-ahead dish for a weekend dinner party.฿49.50
Iberico salchichon sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks in spain. Unlike Iberico chorizo, salchichon sausages are not seasoned with smoked paprika, so the pure spanish Iberico pork flavor shines through in each delicious bite!฿129.50฿129.50
This delicious chorizo is a dry-cured sausage made from the famous Ib?rico pork of Spain. Seasoned with the smoky paprika from western Spain, it has a deep red color and a complex meaty flavor. Slice thinly and serve with fresh bread and a glass of great Spanish wine.฿129.50฿129.50
The name Jesus of this French sausage comes from the period of the year to which it was originally appreciated. At the end of the year, when the festive seasons were prepared, the best pieces of ham and the best casings were reserved for the sweet ?Jesus? to be ready for Christmas. It comes in a Pear shape.฿119.50฿119.50
Why is dry sausage so rich in protein?
The drying causes a nutritional concentration and, consequently, an increase in the nutrient content. Dry sausage is an excellent appetite suppressant. Its high protein content leads, among other things, a satietogenic effect, ideal for fighting against small hungers.฿145.00฿145.00