• Oteiza
  • France

Duck Sausage (6 weeks drying process) 鴨肉風乾香腸

OTE1305

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Made from duck tenderloins then cured during 6, this new sausage made from an original recipe will surprise you. Cured during 6 to 7 weeks, this new sausage made from an original recipe will impress you. Duck meat 80%, basque pork fat 20%, salt, lactose dextrose from wheal, saccharose, saltpetre, spices,ferment,aroma
OTE1305

Data sheet

Origin
France
Condition
Chilled
Sausage & Ham
Pork

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