{"title":"Venandi Game - naturally wild","description":"\u003cp\u003eWhy should you consider game meat?\u003c\/p\u003e\n\u003cp\u003eGame meat is lean, dark and full-flavoured – the animals have lived free in the wild.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp\u003eThese qualities come from the natural diet of the game animals, which feed on vitamin- and mineral-rich foods such as berries and nuts.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp\u003eThe game comes from regulated hunting in France. There, the number of animals that can be harvested is determined for each species and hunting area – this keeps the populations in balance and protects forests and fields from game damage.\u003c\/p\u003e\n\u003cp\u003eUntil they are hunted, the animals live freely in their natural habitat: no stalls, no feed, no fattening.\u003c\/p\u003e\n\u003cp\u003eVenandi exclusively processes game from French forests – everything from hunting to the finished sausage takes place in France.\u003c\/p\u003e","products":[{"product_id":"saucisson-de-sanglier-sauvage-fume-wildschwein-salami-gerauchert-auf-buchenholz-180g-venandi-sauvage","title":"Saucisson de Sanglier Sauvage Fumé (Wild boar salami smoked over beechwood) 180g","description":"\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003e🐗 Fun Fact: Wild Boar\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThe most famous game meat of all – robust in flavor, more rustic than pork, with a firm, rich texture. These are exactly the characteristics that make our saucisson so distinctive and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eHunted in French forests, mainly in Côte-d'Or, and handcrafted into saucisson in the Rhône department: This wild boar saucisson is made with 50% real game meat and is produced using traditional methods – dried, smoked with beechwood, and then aged. It is smoked with real smoke, not artificial smoke flavoring.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe result: a robust, slightly smoky flavor with a pleasantly firm texture.\u003cbr\u003e\u003cstrong\u003eNote: The product continues to mature and naturally loses weight during this process.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003ePractical tip: Let it rest at room temperature for 30 minutes before slicing to bring out the full flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy beechwood?\u003c\/strong\u003e Beech is the first choice in France for artisanal smoking. It produces a mild and even smoke that penetrates deep into the meat without overpowering it – unlike oak (too strong) or fruitwood (too sweet). It is the ideal choice to balance the natural intensity of wild boar.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: Natural pork casing\u003cbr\u003eIngredients: Wild boar meat and fat (France) 50%, pork meat and fat (France) 50%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003eMilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53587134021898,"sku":"MP-WILD-VENAN-0001","price":11.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/hf_20260828_141719_d35e6265-8a32-4517-8be5-23b2a6516f98.jpg?v=1787926992"},{"product_id":"saucisson-de-chevreuil-sauvage-100-francais-reh-salami-180g-venandi-sauvage","title":"Wild Venison Salami 100% French (Roe Deer Salami) 180g","description":"\u003cdiv style=\"max-width: 640px; margin: 2rem auto; padding: 1.4rem 1.6rem; background: #faf6ee; border: 1px solid #e4dac7; border-left: 4px solid #8a2f2b; font-family: Georgia,'Times New Roman',serif; color: #3b342c;\"\u003e\n\n\u003cp style=\"margin: 0 0 .5rem 0; font-size: 12px; letter-spacing: .18em; text-transform: uppercase; color: #8a2f2b;\"\u003eGame Meat Knowledge\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .6rem 0; font-size: 19px; line-height: 1.35; font-weight: 600;\"\u003eRoe deer: the finest game\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .9rem 0; font-size: 16px; line-height: 1.6;\"\u003eMilder than wild boar, very tender and without the strong gamey flavour that some people dislike. Roe deer is the easiest game meat to start with.\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; padding-top: .7rem; border-top: 1px solid #e4dac7; font-size: 15px; line-height: 1.6; color: #6b6153;\"\u003eJust as suitable for quick dishes as for fine terrines.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eMade from French forests, especially the Côte-d'Or, and half real roe deer meat: This saucisson is knotted by hand and traditionally air-dried in a natural casing – without any industrial drying accelerators. It is made in the Rhône department. The roe deer meat is firm and fine-grained.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe saucisson tastes best at room temperature: take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the delicate aromas come to the fore; in thicker slices, the full, rich flavour is revealed.\u003cbr\u003e\u003cstrong\u003eNote: The product continues to mature and naturally loses weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pig casing, knotted by hand\u003cbr\u003eIngredients: roe deer meat and fat (France) 50%, pork meat and fat (France) 50%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mould flora\u003cbr\u003eAllergens: \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson and how to recognise genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53588093403402,"sku":"MP-REH-VENAN-0001","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/chevreuil_venandi.jpg?v=1788628011"},{"product_id":"saucisson-de-sanglier-sauvage-aux-noisettes-100-francais-wildschwein-salami-mit-haselnusse-luftgetrocknet-180g-venandi-sauvage","title":"Wild Boar Saucisson with Hazelnuts, 100% French (air-dried wild boar salami with hazelnuts) 180g","description":"\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003e🐗 Fun Fact: Wild Boar\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThe most famous game meat of all – robust in flavor, more rustic than domestic pork, with a firm, rich texture. These are exactly the qualities that make our saucisson so full-bodied and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eThis salami from Venandi Sauvage is the most delicious in its range: 46% wild boar, hunted in the French forests, mainly in the Côte-d'Or, plus 3% roasted hazelnuts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe nuts add bite, a subtle sweetness, and a roasted aroma that complements the robust game flavor without overpowering it. The sausage is firm and compact, with a clear aroma.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eIt is made the traditional way: natural casing, tied by hand, then slowly matured without accelerators. From the hunt to the finished sausage, everything happens in France, and it is produced in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the hazelnuts stand out; thickly sliced, the wild boar takes center stage. It pairs well with a hard cheese, a Côtes du Rhône, or a spoonful of fig jam.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pig casing, tied by hand\u003cbr\u003eIngredients: wild boar meat and fat (France) 46%, pork meat and fat (France) 46%, \u003cstrong\u003ehazelnuts\u003c\/strong\u003e 3%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003ehazelnuts\u003c\/strong\u003e, \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53588454179082,"sku":"MP-SANG-VENAN-4017","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/ChatGPTImage11.Sept.2026_13_56_48.jpg?v=1789127962"},{"product_id":"chorizo-de-sanglier-sauvage-100-francais-wildschwein-chorizo-mit-paprika-250g-venandi-sauvage","title":"Chorizo de Sanglier Sauvage 100% French (Wild Boar Chorizo with Paprika) 250g","description":"\u003cdiv style=\"background-color: #f7f3ec; border-left: 4px solid #8a6d4a; padding: 16px 20px; margin: 20px 0; border-radius: 4px; font-family: inherit;\"\u003e\n\n\u003cp style=\"margin: 0 0 8px 0; font-weight: bold; color: #4a3c28; font-size: 15px;\"\u003e🐗 Fun Fact: Wild Boar\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; color: #333333; font-size: 14px; line-height: 1.6;\"\u003eThe best-known game meat of all – robust in flavor, more rustic than domestic pork, with a firm, rich texture. These are exactly the characteristics that make our saucisson so distinctive and the ideal introduction for anyone who wants to discover game meat without having to adjust too much.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eThis chorizo from Venandi Sauvage consists of 47% wild boar hunted in the French forests, mainly in the Côte-d'Or, plus 43% French domestic pork. While its siblings in the range feature hazelnuts or beech smoke, paprika takes center stage here.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt is seasoned with mild paprika, and the heat comes separately from cayenne pepper, so that the paprika flavor does not rise and fall with the spiciness. This is complemented by garlic, pepper, oregano, and coriander. Coriander is the ingredient that a Spanish chorizo does not know: It brings a bright, almost lemony note that suits the game well.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePer 100 g, there are 8.9 g of fat and 31 g of protein.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eIt is made in a natural pig casing, slowly dried together with the paprika and without artificial flavors. 153 g of meat are processed for 100 g of finished sausage, the rest is lost during drying. From the hunt to the finished sausage, everything happens in France, produced by Venandi Sauvage par Nature in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the paprika stands out; thickly sliced, the wild boar. It pairs well with a sheep's milk cheese from the Pyrenees, a robust red from the south, or simply bread and a glass of beer.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight in the process.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: bold;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize real spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 250g","offer_id":53723174600970,"sku":"MP-CHORI-VENAN-0001","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/chorizovenandi.jpg?v=1789506317"},{"product_id":"saucisson-de-cerf-a-lail-des-ours-hirsch-salami-180g-venandi","title":"Wild Boar Salami with Wild Garlic – Venison Salami 180g | Venandi","description":"\u003cdiv style=\"max-width: 640px; margin: 2rem auto; padding: 1.4rem 1.6rem; background: #faf6ee; border: 1px solid #e4dac7; border-left: 4px solid #8a2f2b; font-family: Georgia,'Times New Roman',serif; color: #3b342c;\"\u003e\n\n\u003cp style=\"margin: 0 0 .5rem 0; font-size: 12px; letter-spacing: .18em; text-transform: uppercase; color: #8a2f2b;\"\u003eGame Meat Knowledge\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .6rem 0; font-size: 19px; line-height: 1.35; font-weight: 600;\"\u003eVenison: the big game\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .9rem 0; font-size: 16px; line-height: 1.6;\"\u003eDarker and bolder than venison from roe deer, but without the intensity that some find off-putting about wild boar. Red deer meat is firm and deep red.\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; padding-top: .7rem; border-top: 1px solid #e4dac7; font-size: 15px; line-height: 1.6; color: #6b6153;\"\u003eIf you like roe deer venison but are looking for a bit more character, venison is the way to go.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003ch3 dir=\"ltr\"\u003eVenison and wild garlic, two things from the same forest, in one sausage.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eThis saucisson comes from Venandi Sauvage par Nature. Half is red deer venison from French forests, where it roamed free and was hunted, especially in the Côte-d'Or, the other half French domestic pork. Plus 1% wild garlic. When sliced, you can see a dark, firm sausage with light fat pockets and fine green specks.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eVenison is dark and has a sweet aftertaste that roe deer venison lacks: bolder than roe deer, but without the intensity of wild boar. Wild garlic adds a mild garlic note, greener and softer than garlic, and takes the edge off the game. 1% may sound like little, but it is enough for wild garlic. Per 100 g, there are 32 g of protein and 15 g of fat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eFor 100 g of finished sausage, 153 g of meat is processed, the rest is lost during drying. It is stuffed into natural pig intestine, tied by hand, and then slowly air-dried with ferments and noble mold flora, without industrial accelerators. From the hunt to the finished sausage, everything happens in France, and it is produced in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, the wild garlic comes through; thickly sliced, the venison. Pair it with goat cheese, a red wine from the Rhône Valley, and a piece of buttered bread.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pig intestine, tied by hand\u003cbr\u003eIngredients: pork meat and fat (France) 50%, venison meat and fat (France) 50%, salt, wild garlic 1%, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: 700;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that forms during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53723224047882,"sku":"MP-OURS-VENAN-0001","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/ours_f30a38a4-79e8-482c-86b0-a569df062889.jpg?v=1789507838"},{"product_id":"saucisson-de-cerf-sauvage-100-francais-hirsch-salami-180g-venandi-sauvage","title":"Wild Venison Salami 100% French (Venison Salami) 180g","description":"\u003cdiv style=\"max-width: 640px; margin: 2rem auto; padding: 1.4rem 1.6rem; background: #faf6ee; border: 1px solid #e4dac7; border-left: 4px solid #8a2f2b; font-family: Georgia,'Times New Roman',serif; color: #3b342c;\"\u003e\n\n\u003cp style=\"margin: 0 0 .5rem 0; font-size: 12px; letter-spacing: .18em; text-transform: uppercase; color: #8a2f2b;\"\u003eGame Meat Knowledge\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .6rem 0; font-size: 19px; line-height: 1.35; font-weight: 600;\"\u003eVenison: the big game\u003c\/p\u003e\n\n\u003cp style=\"margin: 0 0 .9rem 0; font-size: 16px; line-height: 1.6;\"\u003eDarker and bolder than venison from roe deer, but without the intensity that some find off-putting in wild boar. Red deer meat is firm and deep red.\u003c\/p\u003e\n\n\u003cp style=\"margin: 0; padding-top: .7rem; border-top: 1px solid #e4dac7; font-size: 15px; line-height: 1.6; color: #6b6153;\"\u003eIf you like roe deer venison but are looking for a bit more character, venison is the next step.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp dir=\"ltr\"\u003eHalf red deer, which roamed freely and was hunted in the French forests, especially in the Côte-d'Or, and half French domestic pork. Otherwise salt, spices, ferments. No nuts, no smoke, no wild garlic.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis is the starting point of the range. All the other sausages from Venandi add something extra; this one lets the meat speak for itself, and that is how you really experience what venison is: dark, firm, with a sweetness on the finish that roe deer venison lacks and that is masked by the intensity of wild boar. Per 100 g, it contains 33 g of protein and 15 g of fat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe saucisson is made in a natural pork casing, tied by hand, and then slowly air-dried without industrial accelerators. Everything from the hunt to the finished sausage takes place in France, produced by Venandi Sauvage par Nature in the Rhône department.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eIt is best to take it out of the refrigerator 30 minutes before slicing. Thinly sliced, it is tender; thickly sliced, the venison really comes through. Pair it with an aged Comté, a red wine from the Rhône Valley, and nothing else to distract you.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote: The sausage continues to mature and naturally loses some weight.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWeight: approx. 180 g\u003cbr\u003eCasing: natural pork casing, tied by hand\u003cbr\u003eIngredients: venison meat and fat (France) 50%, pork meat and fat (France) 50%, salt, \u003cstrong\u003elactose\u003c\/strong\u003e, spices and herbs, dextrose, sucrose, preservative E252 (potassium nitrate), ferments, noble mold flora\u003cbr\u003eAllergens: \u003cstrong\u003emilk (lactose)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"mp-bluete\" style=\"border-left: 4px solid #707e4a; background: #f4f6ee; border-radius: 6px; padding: 14px 18px; margin: 22px 0 0;\"\u003e\n\n\u003cp style=\"margin: 0 0 4px; font-weight: bold;\"\u003eWhite fuzz on the sausage?\u003c\/p\u003e\n\n\u003cp style=\"margin: 0;\"\u003eThis is the bloom that develops during maturation: not a defect, but a sign of artisanal production. It is edible and can be wiped off with a cloth. \u003ca href=\"\/en\/blogs\/news\/weisser-flaum-auf-dem-saucisson-fleur-blanche\"\u003eWhat the bloom is, how to store the saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Venandi","offers":[{"title":"Piece of approx. 180g","offer_id":53723242529034,"sku":"MP-CERF-VENAN-0001","price":10.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/lecerf_1.jpg?v=1789508795"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/collections\/605821cc9b7e4097c3f92b4f38b5f8ed.jpg?v=1770311992","url":"https:\/\/www.maitrephilippe.at\/en\/collections\/venandi-gibier-natuerlich-wild.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}