The saouseusse valdostane were born from the need to use and preserve all cuts of meat, even the less valuable. These tasty traditional cured meats are now very much appreciated and sought after, especially during the winter season.
Prepared with minced beef from the Aosta Valley and pork lard, the sausages are flavoured with salt, pepper, garlic, cloves, cinnamon and nutmeg.
All the stages of production follow precise rules, handed down from generation to generation. Their seasoning, which can last over 40 days, takes place in cool, well-ventilated rooms. In the past, glass containers filled with lard were used for their preservation and the saouseusse were immersed in them.
Ideal as an appetizer, they cannot be missing on boards of mixed cold cuts from Valle d’Aosta, to make snacks with friends more appetizing, perhaps accompanied by fruity local red wines.
