Choucroute, the French version of sauerkraut, stands in its own league thanks to its delicate seasoning and slow cooking. This gourmet choucroute made with premium cabbage and cooked with minced onions, carrot dices, and lardons (bacon strips) is particularly delicious with poultry and white meat. Cook with ½ glass of water over low heat. Serve hot.
Based in the region of Champagne, André Laurent has remained a family-owned business ever since it started making choucroute in 1945. Today the company is run by the Laurent family's fourth generation.
600 grams / 1.3 lb
Ingredients: choucroute 87% (cabbage from France, salt), water, onions, duck fat, lardons 4% (pork breast, salt), white wine, carrots, sea salt, natural spices. Must be refrigerated after opening and consumed within two days.
