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.

We use all-natural casings and we grind, season and mix the meats and pack them ourselves.

Also the word Charcuterie in French, covers quite a bit of prepared fine foods including cured fish, caviar and delicacies to take home.

Our products are sold to distributors essentially.

They comprise but are not limited to;

• Dry cured Ham
  
• Dry cured leg and lamb shoulder
• Ventrèche
• Wild Boar Rosette de Lyon
• Bison Rosette
• Duck Ballottine
• Duck Foie Gras au Torchon
• Duck Foie Gras Terrine