Pork sausage with burnt chili from the Quatre-Temps farm

Pork sausage with burnt chili from the Quatre-Temps farm

Transform your appetizers with an extraordinary sausage. Handcrafted in small batches by Ferme des Quatre-Temps, it is made with our sustainably raised Beaurivage pork shoulder and leg, mixed with our homemade burnt chili paste and organic herbs from Quatre-Temps.

Located in Hemmingford in Montérégie, 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 our charred papper paste and organic herbs from their gardens.

Pork, charred pepper paste, sel, nitrite salt

Rating:

Curing:40Days

Quantity: 1

Provenance: Qc

Race: Berkshire

Portion(s):

Condition: Fresh