Jean-Marc and Nathalie welcome you to their charcuterie. Their sausages, rosettes, jesus... are made with French pigs, mainly from Haute Loire. They also offer you a delicatessen with nuggets from small producers
Description
The pigs are purchased whole and deboned in our FR 07.224.002 CE approved laboratory.
The melee are prepared with great care both in terms of the selection of pieces of meat and pork fat, and the seasoning.
The recipe has been the same since 1946, it is the recipe of Marcel Moulin senior.
The sausages are stuffed into natural casings, prepared with care, all the salted meats are tied by hand.
After steaming, the sausages, dry sausages, jesus and rosettes, mature in our dryers in larch wooden boxes at 1040 meters above sea level in the heart of the Ardèche mountains and develop an incomparable flower.
Opening
All year.
Schedules to consult.
Prices
| To consult |
Location