Henri Raffin Original Sausage

A dry pork sausage made with ground pork and dotted with tiny pockets of fat, and spices. Cut into thin slices and serve alongside red wine and cheeses from the Eastern part of France.
Saucisson sec à base de porc haché, parsemé de petites poches de graisse et d’épices. Découpé en fines tranches, il s’accompagne de vin rouge et de fromages de l’Est de la France.