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Product from the Magdalen Islands

Inspired from an original recipe from Maghreb, our Charcutier has judiciously mixed seal meat with beef. With a subtle taste of cumin and pepper, our merguez is spiced to perfection (medium).

Ideal for a royal couscous … from the sea!

Cooking tips:

  • The ideal is to cook the merguez in a frying pan on lower heat, with a little bit of olive oil.
  • Put lid on pan but leave a little open space for moisture to escape.
  • Cook for about 3 minutes.
  • As long as the merguez is still soft, it’s not ready!
  • Do not poke and never boil.


Seal meat, pork, water & seasoning.