Nutrition
350 kcalper portion of about 100 g
- Protein20 g
- Fat30 g
- Carbohydrates2 g
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
History
The Aubrac region is traditionally known for its high-quality cured meats produced from local livestock.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.