All our Tunisian merguez are prepared by our team of butchers from Galicia beef or beef from natural farming (Limousine or Salers) and natural casings (lamb).
For an exceptional culinary experience, we use only the noble parts of the animal.
The fat is systematically removed to make room for the taste and there is no meat offal or bones added.
For seasoning, we use: salt, pepper, fresh mint, olive oil and harissa, to give it a more intense taste.
Our merguez do not shrink when cooked and they contain 5% fat.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
In a pan:
Brown over high heat for 1 minute, turning regularly.
Then over medium heat for 6 to 8 minutes with a lid, turning it regularly.
Whether frying pan or barbecue: Do not prick the merguez.
To avoid any thermal shock, we advise you to always take your meat out 30 minutes before cooking.