Savoy Sausages

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Savoy Sausages

In the beginning, the Diot was the sausage of poor people. It was produced with the remaining meat of the pig and the remaining vegetables, then hung and steamed in the chimney.
Nowadays, this sausage is produced with noble pieces of pork and it exists in different recipes. Prepared with white wine and onions in winter, it is also attractive for barbeques in summer. It is a famous specialty in the Savoy region of the French Alps, like Raclette, Fondue or Tartiflette.

  • Main range - Sausage

    4 different recipes to taste. Precooked, these sausages are very easy to prepare.
    • Diots natural flavour Also available in familial pack (680g & 1kg)
    • Diots traditionally smoked 430g Also available in familial pack (680g & 1kg)
    • Diots with spinach and leeks 430g
    • Diots with cabbages 430g Also available in familial pack (680g)

  • Old-fashioned recipes

    The large mincing and the generous size of 120g each contribute to the authentic character of our sausages
    • Diot (sausage) old fashioned recipe – Smoked 480g The large mincing and the generous size of 120g each contribute to the authentic character of our sausages
    • Diot (sausage) old-fashioned recipe 480g The large mincing and the generous size of 120g each contribute to the authentic character of our sausages.

  • Sausage

    Tasty sausages from Savoy
    • Sausage plain 340g Also available smoked
    • Sausage with cabbage 450g Traditionally smoked