6 / Saucisses de veau artisanales au lait frais et truffes fraiches uncinatum (10 pièces de 100gr/1kg) Truffe fraiche Its consistency is fleshy and

Its consistency is fleshy and its intense taste

It is the most widespread throughout Europe and lives in symbiosis with many varieties of trees (oak

Burgundy or Bonvillars truffle with a smell of undergrowth and a very pronounced black hazelnut and ripe mushroom taste

He is one of the last butcher to make his veal sausages with fresh milk

des crèmes ou des fromages frais

6 / Saucisses de veau artisanales au lait frais et truffes fraiches uncinatum (10 pièces de 100gr/1kg) Truffe fraiche Its consistency is fleshy andOur fresh and fresh truffles veal sausages were born from the collaboration with Laurent Drux, butcher in Estavayer. This butcher is one, if not the best we know. His slogan is "crazy is the taste" and it is by chance. He is one of the last butcher to make his veal sausages with fresh milk, the idea came to infuse our grated fresh truffles for three days in it, in order to give the aroma of our nuggets by contact. After cooking the mass we reintroduce