Lovely Cassoulet, adapted to Franche-Comte culinary habits. Instead of the Toulouse sausage, it has the famous Morteau inside!
The pigs are reared outside in the French countryside.
About Nitrates and Nitrites
Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. We want to provide transparency to you so that you can make your own decisions about consuming.
Produced by: Maison Barbier
Open, pour in a pot, stir until reheaten to your like
To keep in a dark and cool area. Store at 4C and consume within 4 days after opening
We can deliver on Tuesdays, Wednesdays, Thursdays and Fridays.
Sauce (Water, onion, veal gravy, tomato, chicken stock, modified starch, carrots, salt, peppercorn), white beans, Morteau sausage, pork topside
|Typical value||Per serving (100g)||Per 100g|
|Energy Content (kj)||552||552|
|Energy Content (kcal)||132||132|
|- of which saturates (g)||2.2||2.2|
|- of which sugars (g)||1.8||1.8|