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Charcuterie
from the Morvan region, featuring a country
ham cured and then air-dried made from
pork shank or leg, lends a particularly
moist texture and a rather distinct flavour.
Rosette
sausage, composed of pork shoulder, ham,
bacon, natural pork casing and rosette
(the end of the animal's large intestine),
displays a variable texture, ranging from
tender to dry depending on the time allotted
for drying. Sold in individual slices,
this delicacy is enjoyed either as an
entrée or as a snack, served with
butter and a glass of your favourite red
or white Burgundy.
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