TERMIUM Plus®

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ARLES SAUSAGE [1 record]

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Record 1 2018-01-29

English

Subject field(s)
  • Meats and Meat Industries
CONT

Made with both beef and pork, the Arles sausage is specially seasoned and ground, stuffed into an encasing of "boyau de boeuf" [beef casing] ...

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

Le véritable saucisson d'Arles [est constitué] de viandes maigres de porc et de bœuf mélangées à du gras de porc. La chair à saucisson est assaisonnée de sel, d'herbes de Provence et d'épices, auxquelles on ajoute une dose de vin rouge. Bien malaxée, la préparation est ensuite embossée dans un boyau de bœuf, avant d'être séchée durant environ trois semaines [ou plus].

Spanish

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