{"title":"Charcuterie Millas","description":"\u003cp\u003eSaucisse sèche from the Monts de Lacaune in Tarn – artisanal dry sausage from Charcuterie Millas.\u003c\/p\u003e","products":[{"product_id":"saucisse-seche-trockenwurst-mit-roquefort-von-charcuterie-millas-200g","title":"Saucisse Sèche (Dry Sausage) with Roquefort by Charcuterie Millas 200g","description":"\u003ch3 dir=\"ltr\"\u003eTwo classics from southern France in one sausage!\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCharcuterie Millas in the Monts de Lacaune makes its fine dry sausage (saucisson) from pork shoulder and belly and mixes in Roquefort “Le Vieux Berger”.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe cheese comes from the neighboring valley, the Roquefort caves are located just around 50 km away, and it is made from the milk of Lacaune sheep, the same breed that has been kept in these mountains since time immemorial.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe sausage is stuffed by hand and air-dried. It is seasoned only with salt and Sarawak pepper, \u003cstrong\u003eno nitrite curing salt is used\u003c\/strong\u003e. The Roquefort gives it a strong, slightly salty taste that pairs well with the pork and does not dominate.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eSlice the sausage thinly and serve it with an aperitif, accompanied by a sweet white wine or a full-bodied red.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOn a platter with dried fruit, nuts, and whole-grain bread, it looks great, and cut into pieces, it fits into pasta, salad, or a hearty tart.\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 ripening: 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":"Charcuterie Millas","offers":[{"title":"Piece of approx. 200g","offer_id":53640107720970,"sku":"MP-SAUC-VENAN-4030","price":9.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisse_seche-roquefort.jpg?v=1789119072"},{"product_id":"saucisse-seche-mit-leber-320g-charcuterie-millas-tarn","title":"Saucisse Sèche with Liver 320g | Charcuterie Millas, Tarn","description":"\u003ch3 dir=\"ltr\"\u003eEveryone knows liverwurst, but liver in a dry-cured sausage is something else entirely.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eFor this saucisse sèche, Charcuterie Millas mixes pork shoulder and belly with pork liver, stuffs it all into natural casing, and lets the sausages mature in its drying rooms at an altitude of 800 meters, exposed to the air.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe liver gives the sausage a darker color, a deeper, slightly tart flavor, and a softer texture than a classic saucisson. Those who like liver will get plenty of it here without it overpowering everything else.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eSeasoning is kept to a minimum: salt and Sarawak pepper from Borneo, nothing else. No coloring, no preservatives, and above all, no nitrite curing salt. Instead, the color comes from chard juice and dried carrots, just as it was done in the past before the industry switched to nitrites.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eThe meat comes from the Filière Apalhat, which the Zerouali family founded in 1999 with farmers from Tarn and Aveyron. The pigs live on straw, eat non-GMO grain, and are allowed to grow longer than usual. You can tell by the fat, which is particularly important in this sausage.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIn Lacaune, saucisse de foie is eaten as an aperitif, sliced thinly, with a pat of butter and a piece of rustic bread. Pair it with a robust red from Gaillac or a glass of cider.\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;\"\u003eThat 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 your saucisson, and how to recognize genuine spoilage →\u003c\/a\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 320g","offer_id":53688886690058,"sku":"MP-FOIE-MAILLAS-0001","price":11.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucisse-seche-foie-millas_label.png?v=1789145310"},{"product_id":"saucisse-seche-fine-mit-piment-despelette-aop-trockenwurst-von-charcuterie-millas-200g","title":"Saucisse Sèche Fine with Piment d'Espelette AOP (Dry Sausage) by Charcuterie Millas 200g","description":"\u003cp dir=\"ltr\"\u003eIn the Monts de Lacaune, this thin dry sausage is called \"Ficelou\", meaning little string.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt is about the thickness of a thumb, which allows it to dry faster than a saucisson and gives it a more concentrated flavor. Charcuterie Millas makes its Ficelou from pork shoulder and belly, stuffs it into natural casing and hangs it in its natural drying rooms at an altitude of over 850 meters. There, the mountain air does the rest.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe Piment d'Espelette AOP comes from the Basque Country, a few hours further west. It is not a hot chili, but a warm, fruity one, with a heat that announces itself rather than biting. In the sausage, it provides a slight redness and an aroma that goes well with the Sarawak pepper. Millas herself says that this sausage is their mildest version of all.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eLike all dry sausages from the house, this one is also made without nitrite curing salt and without preservatives. The pigs come from the Filière Apalhat: straw bedding, non-GMO grain feed, and at least eight months of fattening with breeders located less than 30 kilometers from the workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe Ficelou is the sausage for on the go. It fits in your jacket pocket, requires no knife, and a piece of it helps stave off a little hunger in between. Leave it at room temperature for fifteen minutes before slicing it, then it tastes best.\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;\"\u003eThat is the bloom that forms during ripening: 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":"Charcuterie Millas","offers":[{"title":"Piece of approx. 200g","offer_id":53688923128074,"sku":"MP-ESPEL-MILLAS-0001","price":8.95,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucissepiment.jpg?v=1789145929"},{"product_id":"saucisson-sec-mit-truffel-250g-charcuterie-millas","title":"Saucisson Sec with Truffle 250g - Charcuterie Millas","description":"\u003ch3 dir=\"ltr\"\u003eA classic with a touch of luxury: Saucisson sec from the Tarn, refined with genuine summer truffle.\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003eCharcuterie Millas produces this saucisson in the Monts de Lacaune, where the sausage also dries naturally. The base is the classic recipe of lean pork fillet and bacon, seasoned with salt and pepper – refined with 2% summer truffle. When cut, fine dark truffle pieces are visible in the light-colored meat.\u003c\/p\u003e\n\u003cblockquote\u003e\n\n\u003cp dir=\"ltr\"\u003eThe taste remains earthy and spicy rather than overpowering: The summer truffle provides a fine, slightly mushroomy note that blends with the strong, slightly sweet seasoning of the sausage instead of overpowering it. This is not a truffle-bomb saucisson, but a saucisson sec with a subtle extra layer – for everyone who likes the classic sausage and wants something more.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\u003cp dir=\"ltr\"\u003eProduction: The saucisson matures and dries naturally in the Monts de Lacaune, completely without nitrite curing salt and without coloring.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eServe in thin slices at room temperature, for example with bread and butter or as cold cuts for an aperitif. A dry white wine or a light, chilled red wine from the southwest pairs well with it.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e The product continues to mature and naturally loses weight in the process.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The summer truffle (Tuber aestivum) used here is milder than the black winter truffle and tastes more nutty and earthy than intensely perfumed. At 2%, it is a fine undertone, not a dominant truffle flavor.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhite fuzz on the sausage?\u003c\/strong\u003e This 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","brand":"Charcuterie Millas","offers":[{"title":"Piece of approx. 250g","offer_id":53821788291338,"sku":"MP-TRUFF-MILLAS-0001","price":15.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/files\/saucissontruffe_1.jpg?v=1790540802"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0001\/0763\/collections\/millas_1.jpg?v=1790490107","url":"https:\/\/www.maitrephilippe.dk\/en\/collections\/charcuterie-millas.oembed","provider":"Maître Philippe \u0026 Filles","version":"1.0","type":"link"}