The curing of meat was common during Roman times. It is thought that the Roman Charcutiers taught the Gauls their skills in return for their prized pigs fed with acorns. The saucissons are a remnant of the past, its making kept going till present times and can be found in many formerly romanized countries surrounding the Mediterranean.

Our main producer, Ets Chillet, based in Lugdunum, Lyon as we know it today, takes great pride in delivering a highly traditional range of cured meats. We stock as well meats from Corsica and Spain.

 

LIST OF OUR CURED MEATS 

All of our products are seasonal and carefully selected. To make sure products are available or if you have a special request please GET IN TOUCH

 


 

FLAVOURED SAUCISSON 180-200gr

Plain

Black pepper

Herbs

Blueberry

Garlic

Fennel

Hazelnut

Walnut

Green olives & sundried tomatoes

Roquefort

Goat cheese

Ceps

Chorizo

Donkey

Stag

Wild boar

Duck

Bull

Ostrich

Beaufort

Reblochon

Smoked

Genepy

Rabbit and Armagnac

Figs

OTHER CURED MEATS

Buchettes plain or smoked

Cured Pork shoulder Plain

Cured Pork shoulder Black Pepper

Cured Pork shoulder Herbs

Saucisse sèche a la perche

La saucisse sèche “Fer à cheval”

Rosette de Lyon

Jésus de Lyon

Jambon Noir de Bigorre

Jambon Noir du Périgord

Jambon sec de Pays

Jambon cuit Supérieur

La Queue du Dahu

Canne au Marc

Long bridé

Montagne supérieur

Montagne gamay

Montagne ceps

Montagne  beaufort

Montagne ash coated

Montagne wild boar

CORSICAN CURED MEATS:

Lonzo

Coppa

Dried ham (Prisuttu)