Artisans use the local breed of pork called ‘Le Franc-Comtois’.
To make the region’s traditional slow-smoked and cured meats, the pigs are raised in the region and fed a natural diet. The meat is slowly smoked in huge 25m tall chimneys called ‘tuyés’, using local pine wood. It is this traditional process which grant our charcuterie its unique flavours. Franche-Comté is famous for its slow-smoked pork sausages (Montbéliard or Morteau), protected by an AOC and label rouge certifications, which guarantee the quality of the meat used as well as the ‘savoir-faire’ of the region’s artisan producers.
Ham leg, smoked for 3 days The Pigs used are the regional “Porc de Franche-Comté” breed and the ham is traditionally cured and smoked in the “tuyé” - huge chimneys...
One of the few smoked meat of Franche-Comté that made of beef. The Montbéliarde cow is used to provide both the milk for the Comté and its filet for the...
Premium chorizo. 400g Made only with selected cuts and cured longer than usual to produce a firm texture, but surprisingly smooth and juicy, with an incredible flavour.
COPPA DRY SALT Pork shoulder cured old style with Guerande sea salt, rubbed with freshly crushed peppercorn, garlic and nutmeg.
Cured Ham smoked
This Cured Ham is air dried for 12 months. A tasty, top quality cured ham which will appeal to fans of Parma or Iberico ham looking for original flavours. It...
£18.00 GBP– Sold Out
Fully cured and aged in the controlled environment of our state-of-the-art drying room for 30 days. 320g This Duck Breast has a rich, velvet pallet asked by today's top chefs!...
Les Fagots Savoyards
Les Fagots Savoyards To enchant your aperitifs, they’re as imitated as they are inimitable! Wild garlic Fagots or traditional flavour, it will be an unmissable snack for an exceptionally fresh...
Foie Gras IGP
Maybe the one of the most famous French product ! Discover our IGP duck foie gras from the South-West. Without preservatives. Product in a workshop that uses the following allergens:...
Mont Charvin’s most famous trademark has now become a legendary Savoyard flavour! Our famous Grelots have set off for the Alps! Keep your taste buds happy by enjoying the Beaufort...
The Lonzo is a lean pork filet, carefully cured and then smoked. Its delicate flavour and pink colour are our artisans' Signature. Thinly sliced, it is best served on a...
Montbéliard sausage IGP
Smoked pork sausage traditionally smoked in a "tuyé" using the “Porc de Franche-Comté” breed. The only cuts allowed to be used in the mix are: ham, shoulder, belly, back fat,...
Morteau sausage IGP
Pork sausage traditionally smoked in a “tuyé”. Mini 400g Made with the “Porc de Franche-Comté” breed, only with specific parts such as the ham, shoulder and belly. The casing in natural....
Noix de Jambon
Noble cut traditionally dried ham. This shingle of pork filet is a Savoyard specialty, sold sliced, perfect for the antipasti or to go alongside raclette.
Also called “Italian bacon”, this beautiful piece of rolled and expertly spiced breast will go wonderfully with your charcuterie platters for raclettes.
Paté en Croûte
One of the most famous French snack ! The Pate en croute it's kind of pork pie, but in a French way.
Paté en Croûte au Foie Gras
Pate en croute with duck foie gras, pork and duck stuffing. Made according to the traditional recipe, its shortcrust pastry and quality charcuterie will make you fall in love!
La Saucisse Sèche, is a whole dry pure pork saucisson. It's slender shape gives it a relatively large surface area, meaning that it loses much of its moisture during its...
Saucisson 3 Peppers
This Saucisson is produced from IGP pork only. Made following an entirely traditional process with a natural casing and a bit of our Artisan's creativity. Our saucissons are available in...
Great classic, quite close to the Rosette de Lyon. Traditionally seasoned, the noble cuts are finely shaped to give the Campagnard this distinctive shape. Ideal for all occasions, but best...
Saucissons with flavours
These Saucissons are produced from IGP pork only. Made following an entirely traditional process with a natural casing and a bit of our Artisan's creativity. Our saucissons are available in...
Smoked Pork Belly
Pork belly traditionally smoked in the “tuyé”. The pigs used are the regional “Porc de Franche-Comté” breed. After being cured, the pork bellies are smoked over pine, spruce and juniper...
Tavaillon is beef meat, marinated in plum brandy, which give to this product, a specific and a recognizing taste. This shingle of beef filet is a Savoyard specialty, sold sliced,...
Terrines and rillettes
Our terrines are a blend of cooked minced pork and locally sourced ingredients that our artisans use with creativity. Rustic and simple. To share (or not!) Looking for something exciting...
Terrine aiguillettes de canard aux griottes
A fantastic taste! Duck aiguillette pork meat poultry liver morello cherries in a terrine way ! Jar of 180g ALLERGENS: SULPHITES. Produced in a workshop that uses the following allergens...