Artisanal sauerkraut from Champex-Lac
1kg. of sauerkraut from our producer in Champex-Lac, filled, to be heated under vacuum in boiling water at 70-80 degrees for 20 minutes. Serve with plain potatoes.
Sauerkraut from Champex-Lac, smoked neck of pork, smoked bacon, vienne, smoked sausage, not smoked.