Meat products made from minced meat of pork, dry sausages are seasoned and put into gut. King of picnics, aperitifs and small meals, the sausage is consumed on all occasions. A good dry sausage should be firm to the touch with a noticeable aroma. It is consumed as an entrée cut into thin slices (without the skin), with bread and fresh butter.
IGA extra Daigle # 399 (Ste-Thérèse) La Fromagerie Atwater De Lachine La Fromagerie du Lac-Carré (St-Faustin-Lac-Carré) Le Cochon Fou (Vieux-Terrebonne) Le Fou du Bio (Québec, Vieux Port) William J. Walter Sorel