4 x 90g


Similar to diots, pormoniers are pork sausages filled with green vegetables. The recipe from the Tarentaise valley mixes spinach and leeks.
Our Savoy leek/spinach diots (Pormoniers) are made according to traditional recipes using pork meat from France, in our plant in the heart of Savoy for authentic flavours. Generously garnished with leeks and spinach giving it all its smoothness and taste.

  • Typical Savoie diot sausages to cook
  • Natural casing
  • 100% French pork
  • Green and white cabbage
  • Historically made in mountains to ensure winter provisions, they a part of Savoie’s culinary heritage and tradition. Made nearby the Mont Blanc massif.
  • Weight 360g

Usage : to be prepared with white wine and onions and be enjoyed with other typical ingredients for a nice hot winter meal, or cold in a salad.


Pork meat (origin: France), pork heart (origin: France), water, leeks (2.8%), spinach (1.8%), salt, lactose, garlic, pepper, nutmeg, spices (ginger, cinnamon, fenugreek, cloves), preservative: E250, ferments (milk). Natural pork casing. 45 g of pork used per 100 g of finished product.

Pormoniers Sausages

Recipe Suggestions

Traditional recipe of white wine diots



  1. In a pan, chope the onion and mix it with oil
  2. Add the diots and cover it with white wine
  3. Cook for 30 minutes. The more the diots are cooked, the more candied they will be !
  4. Serve with garnishing of your choice : savoyard gratin, beaufort cheese, crozets, polenta, vegetables, etc…

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