Savoyard diots cooked the old-fashioned way

Rediscover the convivial atmosphere of mountain meals with these delicious home-made diots cooked in a delicate red wine sauce (serves 2).

In stock

Description

MarqueSaveurs des Alpes

OriginSavoie, Alps, France

Ingredients

Diots : Maigre et gras de porc (viande fraîche, origine France), eau. conservateur : sel nitraité, sucre, amidon transformé de maïs, sel, épices et plantes aromatiques. antioxydant : acide ascorbique, boyau naturel de porc.

Sauce : eau, vin rouge Gamay de Savoie,tomate, oignons, beaufort, farine de blé, huile d'olive, sel, sucre, épices et plantes aromatiques.

AllergènesLaitSulfitesBlé

Average nutritional values	Per 100g
Energy	135.9 / 569.0	kcal / kJ
Fat	11.0	g
Of which saturated fatty acids	0.8	g
Carbohydrates	3.8	g
Of which sugars	1.2	g
Dietary fiber		g
Proteins	8.9	g
Salt	1.6	g

Customers who bought this product also purchased

Savoy terrine with beaufort

An artisanal Savoy terrine that combines meat with one of Savoy's finest cheeses. Discover it for yourself!

In stock

see details

Sheep Terrine with Salted Meadow and Bay of Somme Salicornia

New

Promotion

Sheep Terrine with Salted Meadow and Bay of Somme Salicornia

Terrine de mouton aux salicornes is a blend of the two flagship products of the Baie de Somme.

Sheep are raised between land and sea. It feeds exclusively on...

(anti-gaspi, short ddm over 15 days)

In stock

see details

Squid stuffed Sétoise style

A typical Sétois dish, Azais-Polito's Stuffed Squid is made using traditional know-how and recipes.

The work is...

In stock

see details

Mini-Figs Refreshed in Armagnac

Refreshed mini-figs, deliciously flavored with Armagnac.

"Refreshing" fruit is a culinary practice that involves pouring...

In stock

see details

Trout with fresh goat's cheese

A subtle marriage of trout from Pyrenean farms and the freshness of goat's cheese

Enjoy sliced as an appetizer, on a bed of salad with...

In stock

see details

Touquet rat pâté

This surprising product is the result of the combination of a Picard pâté and a small local potato with a fine, firm kidney-shaped flesh, hence its name...

Victim of its own success

see details