Arles sausage : Arles sausage is a delicatessen from Bologna (Italy) which was imported to Arles in 1655 by the Arlesian charcutier Godart.
The butcher Godart had such success with his sausage, also called sosisol, that he marketed it as far as Paris. Currently, there are two charcutiers who continue the tradition; Alazard and Roux, in Tarascon and The sons of Édouard Giraud, in Montfrin
It's a mixture of meat skinny by Our farm (or from cheval) Of porc as well as beef, gras pork, salt and different spices. Cylindrical in pink-gray shape, and weighing approximately 300 grams, it has a length of 15 to 20 centimeters and a diameter varying between 4 and 5 centimeters. Traditionally, it is recommended to accompany this charcuterie with either Rosé wine or White wine but above all of a Red wine regional (Provence vineyard, Languedoc vineyard or Rhône valley vineyard). The Arlesians taste itaperitif with a glass of pastis.