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.
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.
Pork shoulder cured old style with Guerance 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...
Fully cured and aged in the controlled environment of our state-of-the-art drying room for 30 days. 320g This Moulard Duck Breast has a rich, velvet pallet asked by today's top...
Les Fagots Savoyards Created by Mont Charvin to enchant your aperitifs, they’re as imitated as they are inimitable! A l'ail des ours, discover our wild garlic Fagots for an exceptionally...
Foie Gras IGP
Block of IGP duck foie gras from the South-West, salt, pepper. Without preservatives
Les Grelots Savoyards 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...
Ham braised, smoked for 3 days
Smoked and cooked leg of ham. The Pigs used are the regional “Porc de Franche-Comté” breed and the ham is traditionally cured and smoked in the “tuyé” - huge chimneys...
The Lonzo is a lean pork filet, carefully cured and then smoked. Its delicate flavours and pink colour are our artisans' Signature.Thinly sliced, it is best served on a charcuterie...
Montbéliard sausage IGP
Similar to our Morteau but slightly smaller and less smoked. mini 200g Smoked pork sausage traditionally smoked in a "tuyé" using the “Porc de Franche-Comté” breed. The only cuts allowed...
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 plain or smoked
Noble cut traditionally dried and slowly marinated in a plum brandy. This shingle of pork filet is a savoyard specialty, sold sliced. Perfect for the antipasti or to go alongside...
Pork Pancetta. (sliced) 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 au Foie Gras
Richelieu pie with duck foie gras, pork and duck stuffing. (sliced) 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. mini 350g Its slender shape gives it a relatively large surface area, meaning that it loses much of its moisture...
Saucisson 3 Peppers
These Saucissons are produced using noble cuts from IGP porks only. env 400g Made following an entirely traditional process with a natural casing and a bit of our Artisan's creativity....
Great classic, quite close to the Rosette de Lyon. Traditionally seasonned, the noble cuts are finely shaped to give the Campagnard its distinctive shape and size (40 centimeters long!) Ideal...
Saucisson with flavour
These Saucissons are produced using noble cuts from IGP porks only. Made following an entirely traditional process with a natural casing and a bit of our Artisan's creativity. Our saucissons...
Smoked Pork Belly
Pork belly traditionally smoked in the “tuyé”. (sliced) The pigs used are the regional “Porc de Franche-Comté” breed. After being cured, the pork bellies are smoked over pine, spruce and...
Tavaillon marinated in plum brandy
Noble cut traditionally dried and slowly marinated in a plum brandy. This shingle of beef filet is a savoyard specialty, sold sliced. Perfect for the antipasti or to go alongside...
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...