Galibier Savoy Diots

Our Savoy diots

Our Savoy diots are genuine products of the Savoyard region. Made in the heart of Savoie, with all the know-how we have inherited from our ancestors.

It is this know-how and our secretly guarded blend of spices that give our Diots de Savoie their characteristic flavour.

Our diots range:


Smoked with beech wood

with cabbage

Spinach & Leeks

Galibier - Recette de Diots au vin rouge

red wine diots

  • Diots : 4 or more!
  • Red wine : 1/2 bottle
  • 1 big shallot
  • Grape seed oil : 1/2 tablespoon
  • Water : 15 cl approx
  • Maïzena : 2 teaspoons
  • Fresh thyme
  • 4 spices mix : 1/2 teaspoons
  • Ground pepper
  • Thyme, bay leaf

Recipe preparation : 15 minutes | cooking : 2 hours

Diots, a Savoy speciality, are pork sausages traditionally flavoured with nutmeg. They can be eaten simply grilled and accompanied by cheese, but they can also be cooked with white or red wine. A solid winter dish… that can be eaten all year round!

1 – Peel and chop the shallot.

2 – Pour the oil into a pot or pan and brown the shallot.

3 – Then add the diots, grill them just a little before pouring in a glass of wine and seasoning with pepper and 4 spices.

4 – Pour in the remaining wine and add the thyme (or rosemary) and a bay leaf.

5 – Bring to a simmer, cover and simmer gently for a good 2 hours.

6 – At the end of the cooking time, remove the diots, mix two tablespoons of juice with the cornflour and pour back into the casserole, still on a low heat.
Stir the sauce until it thickens.

7 – Return the diots to the sauce and keep warm until ready to serve.

“Serve with crozets, small square pasta made with buckwheat flour, another Savoy speciality, or simply with a grandmother’s purée.”

Where to find our Savoy diots?