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BizRate Customer Certified (GOLD) Site - igourmet.com Reviews at Bizrate

 

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Fabrique Délices selects a limited number of "All Natural" meat suppliers according to its high standard of quality. All meats used in their "All Natural" products are guaranteed antibiotic & hormone free. Animals are fed with the purest natural feeds (no animal by-product). All of these natural sausages are free of preservatives, artificial ingredients and nitrites. Boudin Noir is a traditional sausage made with pigs' blood and pork flavored with cranberries. (8 links). Based in Hayward, California, between San Francisco and San Jose, Fabrique Delice has been producing artisanal charcuterie in the U.S. since 1985.

Due to the perishable nature of these sausages, they will ship separately from the rest of your order in an igourmet Eco-Cooler. Once thawed shelf life is 7 days refrigerated.
Size: 2 pounds Item: M745
$24.99

 
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Latest Customer Reviews for Boudin Noir - 8 Sausages
By Monique
from Dateland, AZ
on Apr 18, 2013
Excellent Boudin noir
Very tasty, full of flavor, just the right amount of seasoning, however a bit small, delicious with cooked apples.
By Aceman
from Los Angeles
on Jan 24, 2013
Absolutely delicious.
A little overprices, but this is delicious. I've eaten plenty of boudin noir, and this is one of the better ones.
By Folsom Prof.
from Folsom, CA
on Dec 29, 2012
Treat at Christmas!!!
When we were kids, this was a much sought after holiday treat. Hard to find around our home, this was delivered as promised and tasted as good as the memories.
By Monique Almaguer Gatien
from Dateland
on Jun 29, 2012
Subtil :
We love the taste of those fabulous saucages, and since my young childhood, they are the exact same ones that I hate more that 40 years ago, and that we ate with so much pleasure, thanks again.
By claire
from Florida
on May 16, 2012
Do not waste money
I am french and this item has no taste and contains more fat than anything.No apple, no oignons. Terrible
By Rachel
from Iowa
on Nov 14, 2008
don't think about what's in it
I am originally from Burgundy, a small town called Cluny, where one of the butcher there has won the prize for best boudin noir in France for the past 6 or 7 years. I've never been able to find boudin in the US until IGourmet and this product is really good. It is a bit fattier that the one I am used to, but still very lean. The best way to prepare it: put it in a pan with a little butter and let it simmer for a while. I know it is only supposed to be warmed up, since it is already cooked, but I really like it when it gets "crusty". Not a great presentation, it doesn't look like a nice sausage anymore, but the best taste. Pair that with some tart apples, just cored and quartered, not peeled so that they hold their shape, that you simmer in a little bit of butter. put some onions in it if you want, and you have a great heart warming winter meal.
By Nina
from New Jersey
on Feb 25, 2007
About as close as you will get
Fabulous, and pretty darn close to the products you find in France at the weekly markets!
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