Whole piece, quartered

LE SAUCISSON DU MARIN - THE SAILOR'S DRY SAUSAGE
Brut de Porc - Uncut pork

A speciality range made by my grand-mother in the early 1900's for the Fécamp fishermen who went fishing to Newfoundland on their sailing boats. The only meat on board was salted, dried and smoked pork. Today, I wanted you to taste those long forgotten specialities. Made the traditional way, as my ancestors taught me, from premium pork, without a grinder, with coarse sea salt - a natural preservative -, a smoker with beech wood and a lot of time to age, so that the sea air can work it's magic. Today, I offer you the pleasure of savouring these specialities.

Yvon Malandain, Pork butcher .

or pre-sliced

Neck of pork, salted with coarse sea salt - a natural preservative - and rubbed with a mixture of herbs and spices. The sausage is aged for many long months in the fresh sea air and smoked with beech wood in an old fashioned fireplace which gives it a unique flavour. It's distinctive quality comes from the actual preparation: the neck isn't ground. The proportion of fat and lean meat may vary from slice to slice.

Rosette de campagne à l'ancienne - Old-style countryside Rosette

Countryside Rosette made according to an ancient recipe. Natural casing and natural ferment. Old-style drying in a fireplace. Aging: 3 to 4 months.

Dried streaky bacon

Trimmed streaky bacon, salted with coarse sea salt mixed with spices, hung in a drying room for several weeks and aged in a fireplace over a wood fire.

Dried pork fillet

Pork fillet, salted with coarse sea salt. Traditional fireplace drying. Aging: 4 to 6 months.

Dried neck of pork

Boned neck of pork. Salted with coarse sea salt. Traditional fireplace drying. Aging: 4 to 6 months.

Fireplace aged dry sausage

Dry sausage, slowly dried in a drying room and aged in a traditional fireplace.

Old-style countryside dry sausage

Dry sausage made according to an ancient recipe wiyth natural casing. Aged for 3 months and traditionally kept in straw.

Sliced specialities

These specialities are thinly sliced and packed on trays with spices, black pepper corn, bay leaf, red peppercorn and walnuts for that extra zing in your salads and aperitifs.