"Duroc" spicy snail sausage
Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.
Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.
Ingredients: Pork (Switzerland), sausage bacon (Switzerland), cooking salt, marjoram, fried onions, sambal oelek, spices, dextrose, glucose syrup, acidifier: citric acid, casing: sheep intestine.
About the artisans
For more than 10 years, the Simperl butcher's shop in Gümligen has been supplying meat to restaurants, homes and nurseries. The wide range of products on offer includes traditional meat and sausage products, fresh meat as well as modern and innovative creations. The freshness and good quality of the meat is always in the foreground. The origin of the meat and the conditions under which the animals are reared are important to Kathrin and Josef Simperl. Through years of cooperation, an important and lasting relationship of trust has been established with our producers and suppliers, from which our customers can benefit today.