Pure pork: “Pure pork” meat is a guarantee of superior quality. For ham, this means pork thigh, or loin (which is found on either side of the animal's spine), and fat from the pig's back, also called the bardière (See Bard).
A dry pure pork sausage is made with 80% lean pork, minimum. As for the casing, it is made exclusively with the intestine of the pig.
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