In Savoie and Haute-Savoie, people have enjoyed diots for a very long time. They are Savoy pork sausages, plain, smoked or with cabbage, flavoured with nutmeg. Usually 10 to 15cm long, 5cm in diameter and weighing 200g, they are recognisable by their characteristic pink colour.
Diots are light, with only 30% fat, and can be eaten grilled or boiled, but they are usually cooked with onions in red or white wine. When diots are eaten hot, the traditional accompaniment is boiled potatoes, crozets (local buckwheat pasta), polenta or lentils. Mustard also brings out the taste perfectly.
This dish is often served with a white wine from Savoie, like an Apremont or an Abymes.