The Lyonnaise saucisson is made entirely of pork. The base ingredients of pork shoulder and pork fat are seasoned to a traditional recipe, the team at Victor Churchill then carefully mix in cognac, the finest truffles and truffle paste.
Textural, creamy and beautifully decadent - this product can be consumed as is and alongside your favourite cheese and pickles. However, for an unforgettable experience, keep your saucisson in the vac seal bag (removing any labels as best you can) and place in a 70-80 degree water bath and allow it to warm through slowly for 8-10 minutes.
If you do not have access to a temperature controlled water bath, you can recreate this cooking method by bringing a medium sized pot to a gentle boil and then turn off the heat. Place the saucisson in the water (vac sealed) and allow it to warm through slowly for 8-10 minuets. Serve warm and sliced with crusty bread and dijon mustard.