French Assiette

A French Selection Platter containing air dried ham, cured and herbed french salami. Try with sweet pickles.

Discovered in

France

Produced in France using French pork

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Cassoulet with Saucisson Sec

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Salami Milano-wrapped Chipolatas

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British Salami and Cheese Bites

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Nutritional
Information
Air Dried Ham
100g
Finished Product
Energy (kJ) 984
Energy (kcal) 235
Fat (g) 12
of which saturates (g) 5
Carbohydrates (g) <0.5
of which sugars <0.5
Protein (g) 31
Salt (g) 5
Nutritional
Information
Saucisson Sec
100g
Finished Product
Energy (kJ) 1606
Energy (kcal) 389
Fat (g) 32
of which saturates (g) 13
Carbohydrates (g) 0.8
of which sugars 0.8
Protein (g) 25
Salt (g) 5.6
Nutritional
Information
Saucisson Sec with herbs
100g
Finished Product
Energy (kJ) 1607
Energy (kcal) 379
Fat (g) 31
of which saturates (g) 13
Carbohydrates (g) <0.5
of which sugars <0.5
Protein (g) 26
Salt (g) 5

Ingredients:

Allergy advice: for allergens see ingredients in bold

Not suitable for customers with an allergy to nuts due to manufacturing methods

Air Dried Ham (46%) contains: Pork Leg, Salt, Preservative: Potassium Nitrate.
Prepared with 130g of pork per 100g of finished product. Moisture is lost during curing and maturation.

Saucisson Sec (27%) contains: Pork, Salt, Glucose Syrup, Lactose (Milk), Spices (Pepper, Garlic, Paprika, Nutmeg), Dextrose, Preservative: Potassium Nitrate.
Prepared with 150g of pork per 100g of finished product. Moisture is lost during curing and maturation.

Saucisson Sec with Herbes de Provence (27%) contains: Pork, Salt, Herbes de Provence Coating (2%) (Rosemary, Thyme, Basil, Marjoram, Parsley, Savory, Chervil, Lovage, Oregano, Gelling Agent: Pork Gelatine, Preservatives: Potassium Sorbate, Natamycin), Glucose Syrup, Lactose
(Milk), Spices (Pepper, Garlic, Nutmeg, Paprika), Dextrose, Preservative: Potassium Nitrate.
Prepared with 150g of pork for 100g of finished product. Moisture is lost during curing and maturation.

Best served at room temperature. Remove the pack from the fridge 30 mins before serving, to enable easier separation of the slices.

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