Artisan saucisson still made in the old way
Like in olden times, we work with small quantities of meat, so as not to impair the quality of our products. At each step, we rely on local sausage-making know-how, historical recipes, and we respect a rigorous artisan quality charter that includes all the current health and safety requirements:
Fresh and noble raw materials, 100% pure pork, shoulder and belly of exclusively French origin.
100% natural ingredients.
Real, natural pork casings, to aid the development of natural bloom.
Traditional mincing with a coarse-grain grinder, to allow uniform and visible distribution between the fat and the lean meat.
Sausages stuffed by hand and trussed by string: a characteristic specific to artisan manufacture linked to the use of natural casings. This step, completely manual, requires all the experience of the artisan butcher.
Gentle steaming, under special temperature and humidity conditions allowing the start of the fermentation process and development of the natural bloom.
Artisan production combining tradition and modernity
Artisan saucisson production Artisan production always takes place in small units still established in the regions of origin of the products. Our artisan butchers perpetuate traditional recipes and manual skills, they have understood how to adapt and develop certain control steps to guarantee quality in accordance with the most rigorous health requirements.