Maison Loste Aperiloste 500g | ūü¶ÜThe Bow Tie Duck Manila

Maison Loste Aperiloste 500g

Bites of French Countryside

From large logs to bite-sized choice bits, Mai¬≠son Loste presents their sig¬≠na¬≠ture saucis¬≠son sec in a form suit¬≠able for both solo snack¬≠ing and serv¬≠ing as ele¬≠gant appetizers.


The dry-cured coun¬≠try¬≠side French sausage gen¬≠er¬≠al¬≠ly known as saucis¬≠son sec is made of up to three-quar¬≠ters lean meat and bardi√®re (pork back-fat). Mai¬≠son Loste uses a grill to smoke their sausages as they dry, impart¬≠ing an added lay¬≠er of fla¬≠vor. The dry¬≠ing and cur¬≠ing process lasts for one and a half to six months, or until the sausage becomes firm and dry. The inte¬≠ri¬≠or of the sausages is a deep red col¬≠or flecked with creamy, fat¬≠ty white dots, round¬≠ing out the taste of the spiced meat.

  • Plain ‚Äď The tra¬≠di¬≠tion¬≠al saucis¬≠son sec, fla¬≠vored with pep¬≠per, gar¬≠lic, and salt.
  • Chori¬≠zo ‚Äď This ver¬≠sion incor¬≠po¬≠rates small pieces of chori¬≠zo into the tra¬≠di¬≠tion¬≠al recipe, for a spiced kick in each bite.


Serve your light¬≠ly chilled ap√©riloste as part of a cheese and char¬≠cu¬≠terie board‚ÄČ‚ÄĒ‚ÄČdeli¬≠cious and an excel¬≠lent con¬≠ver¬≠sa¬≠tion piece in one! Skew¬≠er them on a tooth¬≠pick or pop them into your mouth as is; leav¬≠ing the cas¬≠ings on only aug¬≠ments the delight¬≠ful fla¬≠vor fur¬≠ther. We like these sausage bites with a bit of aged Ched¬≠dar on the side too. With cor¬≠ni¬≠chons, green and black olives, Cas¬≠taing Onion Con¬≠fit, and a lit¬≠tle toast¬≠ed bread, you‚Äôll find sur¬≠pris¬≠ing¬≠ly mem¬≠o¬≠rable pair¬≠ings. On an alto¬≠geth¬≠er dif¬≠fer¬≠ent track, we also like our saucis¬≠son sec in soups or hearty stews, and the ball-like shape of the ap√©riloste makes it per¬≠fect for this pur¬≠pose in the cool¬≠er months of the year. 

Your glass can¬≠not be left emp¬≠ty for such a treat, so have some sweet Ries¬≠ling or mild Mer¬≠lot. A robust Shi¬≠raz or Syrah meets the intense spiced bites well, par¬≠tic¬≠u¬≠lar¬≠ly the chori¬≠zo version. 


A curi­ous thing about saucis­son sec is the lay­er of white pow­der sur­round­ing the sausage, no mat­ter what shape or form it takes. This is what’s called the fleur de saucis­son, which is actu­al­ly sim­i­lar to the mold delib­er­ate­ly sprayed onto soft cheeses like Roque­fort. It helps in the preser­va­tions process, and, more impor­tant­ly, inten­si­fies the fla­vor of the sausage spices. Amus­ing­ly, it’s also relat­ed to penicillin!

Storage Instructions

This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indef¬≠i¬≠nite¬≠ly in the refrig¬≠er¬≠a¬≠tor (whole or in vac¬≠u¬≠um-packed slices). After open¬≠ing, they should be used with¬≠in 3 weeks.

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