Charcuterie Française

Our Charcuterie is all hand-crafted by our Chef Élie in small quantities and according to our French ancestral recipes and methods.

The drying process is natural and is daily controlled. It takes something more than 6 months for a product to be ready, our dry salted ham for example takes one year for total curing.

Grinding, seasoning, mixing and packing is all done in-house.

Our production comprises;

• Dry cured Ham
  
• Dry cured Ventrèche (pork belly)
• Dry cured Pork sausage
• Dry cured Duck sausage
• Duck Foie Gras au Torchon
• Duck Foie Gras in 150 g Terrines
• Countryside pâté in 3 to 4 lb logs
• Countryside pâté in jars (shelf stable)
• Duck pâté in jars (shelf stable)
• Lamb Merguez sausages
• Toulouse sausages