The Chipolata!

Her name sounds like that of an operetta heroine and evokes the happiness of grilling in the open air.

With its sidekick the merguez , the chipolata is the star on barbecue days!

The chipolata consists of more or less finely minced pork, sometimes mixed with veal (but never lamb). It is seasoned, according to practices and proportions that vary from one delicatessen to another, with thyme, sage, chives, coriander, nutmeg or cloves.

The chipolata is basically the flavored variant of the sausage with "natural" flesh. Another detail sets them apart: the casing. The classic sausage is stuffed into a pork casing while the chipolata is contained in a sheep casing.

Chipolatas are prepared pan-fried or grilled over a low ember. Cook them last on the barbecue, after the pork chops, which require searing over high heat. Also, watch the cooking closely: thanks to their small diameter, these sausages cook very quickly through the heart.

The mere fact of pronouncing his name makes us switch due south on the shores of the Mediterranean. Chipolata… What a beautiful heroine!

Fine, racy, slender and yet paradoxically full of meat (for sausage). She pokes her nose every year at a time when the barbecues are ablaze to be browned and grilled. It is then seasoned with Provencal herbs.

We believe the Italian chipolata, because of the sound of its name. If the chipolata or more commonly "chipo" is French, the origin of its name is Italian.

Indeed, the word "cipollatta" designates a confit of onions that the Italians decorated with sausages. This appellation has crossed the Alps to signify a specialty "without onion" from our region.