Diot Sausage

Diot Sausage

Diots de Savoie

red fleur seperator

Likkle Pork Sausage

From the Savoy, where the Alps meet the kitchen. Pork, salt, pepper, nutmeg — a sausage built for braising. The classic preparation is white wine and onions, low and slow, until the liquid reduces to something worth soaking bread in. Made from heritage pork. Sold fresh. The kind of sausage that improves everything in the pot with it.

$17
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Recipes from the Journal

featuring our Diot Sausage

Bowl of Diots de Savoie

Diots de Savoie

Made with Diot sausage, onions and white wine, Diot de Savoie is one of the truest classic ways to cook Diot sausage.

Make this
Ingredients
Pork Shoulder, Pork Belly, Kosher Salt, Pepper, Nutmeg, Curing Salt #1
Cooking Instructions
With all meats you should cook all of our meats to at least to 165° F or the USDA recommended cooking temperature for pork.