Lorraine spindle : Made in the old-fashioned way, the Lorraine spindle is a sausage dry and smoked, made in…Lorraine. There melee is made of a journey mélange of meat (skinny et backrest) of pigs raised in Lorraine, of first quality, from a mixture ofspices meticulously chosen andalcohol de mirabelle from Lorraine. There melee is embossed in a gut natural pork.
Once preparation is complete, the puddings must remain at least 6 weeks in a room with little light and humidity as well as an atmosphere conducive to drying : good ventilation but no drafts.
The Lorraine spindle is delicately smoked the old fashioned way with sawdust fir.
Traditionally, the Lorraine spindle is appreciated duringaperitif, sliced into thin washers et nibbled in good company. He then knows how to fill small hungry that gluttony dinner aperitifs.