HENRI RAFFIN SAVOIE DIOTS: AN EXCEPTIONAL CULINARY TRADITION
The legacy of Maison Henri Raffin
Maison Henri Raffin has been part of Savoie’s history since 1897 . Over the years, the company has built up an exceptional reputation in charcuterie production. Since its beginnings, it has embodied the values of authenticity, traditional craftsmanship and an unwavering commitment to quality.
A Savoie speciality from the Alps first produced in the early 20th century, the traditional diot sausage is a product we still make today using our historic expertise. Products made with a very old and authentic recipe. These traditional French pork sausages are the result of a rigorous selection of meat, a subtle and secret blend of spices and age-old savoir-faire. The skilful, delicate hands of our Savoie sausage-makers ensure that these diot sausages are always made with natural pork casings.
Read about the painstaking process for making diots, highlighting the importance of traditional methods. Each Savoie diot is carefully crafted using a rigorous selection of top-quality ingredients, guaranteeing its authenticity and unique flavour.
Here are a few tips on how to get the best out of your Savoie diots:
Simmering water
Remove the diots from their packaging and simmer them in water for 15 minutes.
Microwave
Remove the diots from their packaging and put them in a microwave-safe container.
Pierce the diots with a fork, cover with water and put the lid on the container. Microwave for around 5 minutes on maximum power (900W).
Barbecue
Remove the diots from their packaging and grill for 5 to 10 minutes. Turn the diots over from time to time to ensure they are evenly cooked.
Try the traditional Savoie recipe: Peel and slice onions, then fry them in a pan with a little butter until golden. Add the diots to the same pan. Fry to colour, then sprinkle with a little flour and generously cover with Savoie white wine. Simmer for about 15 minutes. For a typically Savoie meal, serve the diots and onions with crozets or polenta.
For a snack to serve with drinks, cut the diots into 1cm-thick slices and fry for a few minutes without any butter or oil. Serve with toothpicks or on bread or toast. Diots can also be eaten cold in a sandwich with a little mustard or lettuce, for example.
