Traditional charcuterie made from free-range pigs from the Vendée.
To make our charcuterie, we have selected exceptional meat and other fresh produce. We use traditional, artisanal production methods. The meat is cooked in a traditional wood-fired oven.
We offer a complete range: white pudding and fressure in winter, merguez and head terrine in summer.
We also offer hand-turned black pudding, ladle-moulded terrines and stick-brewed rillettes.
You'll also find Vendée ham, white ham, ham on the bone, cooked roast meats, rillons, ham hocks, dry and garlic sausages, sausages, etc.
< B >Shop open to the public all year round.
You can visit our charcuterie laboratory free of charge (booking required).
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