Rheintal Organic Black Beer Forest Sausage

The dry sausage is made according to recipes based on the quality of the organic pork meat, a seasoning of salt, pepper, nutmeg, garlic and rum. It then spends 3 to 4 weeks resting in a drying room, where micro-organisms develop. It is during this stage that the sausage acquires its organoleptic qualities. The natural surface flora is essentially composed of penicillium fungi. It develops on the surface of the product during the drying process and is essential to the aromatic development of the sausage. Pepper, hazelnut, marinated seaweed, cheese, the sausage comes in several flavors. King of picnics, aperitifs and small meals, the sausage is eaten on all occasions.