Aubrac grand cru dry sausage and its knife
SAUCISSON SEC GRAND CRU D’AUBRAC ET SON COUTEAU
€12
Jacques · Paris
Nutrition
≈ 350 kcalper portion of about 100 g
- Protein22%
- Fat75%
- Carbohydrates2%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A cured dry sausage from the Aubrac region, typically served as an appetizer.
- Cuisine
- French (Aubrac)
- Origin
- Aubrac, France
Typical ingredients
- pork
- salt
- garlic
- spices
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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