Pork sausage with black garlic

Transform your aperitifs with an extraordinary dry sausage. Handcrafted on-site in small batches by Ferme des Quatre Temps, it is made with their sustainably raised pork loin and leg.

Pork, black garlic, salt, nitrite salt

Rating:

Curing:40Days

Quantity: 1

Origin: Qc

Race: Beaurivage

Portion(s):

Condition:

Producer: Located in Hemmingford in Montérégie, La Ferme des Quatre-Temps is an agricultural project led by Jean-Marie Fortier and his team whose mission is to operate a farm on a human scale that is both diversified and in harmony with the seasonality of the land. They grow organic vegetables, raise beef, pigs and chickens in a respectful manner and transform their meats as well as those of partners into artisanal charcuterie and sausages.

We are proud to collaborate with them for the artisanal production of our charcuterie and to refine their recipes together in order to have flavors specific to Édouard and Léo. Prepared by hand in small batches, our dry sausage is made with our sustainably raised Berkshire pork loin and leg which are blended with organic herbs from their gardens.