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Preparation advice : we advise you to pour the cassoulet into a terrine and to brown in the oven for 30 minutes. Otherwise pour into a saucepan and reheat over low heat for fifteen minutes, stirring regularly.
Sommelier's advice : red wines: Corbières, Gaillac, Buzet rouge, Cahors.
ingot beans 36%, water, grilled Toulouse sausage 17% (pork meat and fat from EU origin, water, natural pork casing, salt, pepper), pork from EU 13%, tomato paste, salt, duck 0.3%, garlic, pepper
Manufacturing : Conserverie du Languedoc - 1, rue Paul Sabatier - BP1356 - 11493 Castelnaudary (France)