About charcuterie
Longaniza: a sausage with a spicy taste
Longaniza is a long, thin Spanish sausage, dried and salted, which gets its flavour from aniseed, aromatic herbs and paprika. Eaten all over the world, it's enjoyed on its own, in a sandwich, as an aperitif or as part of many dishes. We detail its ingredients, its uses and the benefits of buying it from a charcuterie wholesaler....
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What is Lomo Duroc?
Duroc is a pig breed renowned for its tender, tasty, marbled meat, which is used to make Lomo Duroc. We present its rearing characteristics, its uses in charcuterie and butchery, as well as its fat content. All these elements explain why this variety has become one of the most prized in the world....
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What is the skin of saucisson?
The skin of saucisson is most often a natural pork casing, cleaned and prepared to wrap the meat. It protects the product, preserves its flavour and nutritional qualities, and remains perfectly edible. We detail how it is made, its benefits and the synthetic alternatives, less flavourful but more resistant....
Soubressade (sobrasada): the complete guide
Soubressade, or sobrasada, is a spreadable charcuterie originally from the island of Majorca, made from pork, paprika and chilli. Its origins remain debated, between Majorcan shepherds and Moorish influence, but it is now inseparable from Mallorcan cuisine. Popularised in Catalonia and then Latin America, it wins people over with its unique texture and rich taste. Discover our Sobrasada de Mallorca PGI, in mild or spicy spreadable versions....
Can you freeze a saucisson?
Freezing a saucisson allows you to store it for much longer and limits waste, but it changes its flavour and texture. We explain the pros and cons, how to prepare it, defrost it, and which types of saucisson freeze best....
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Chorizo and potato recipe for a quick lunch
This chorizo and potato recipe is ideal for a quick, tasty lunch. The potatoes are first browned in a pan, then given a kick with Spanish chorizo and a few slices of onion. A simple lemon, mustard and mayonnaise sauce completes this easy-to-make dish....
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What kinds of charcuterie exist in Europe?
European charcuterie covers a wide variety of products, from sausages to rillettes, via hams and saucissons. Salting, smoking, drying and fermentation: each traditional method produces different flavours and textures. We detail these techniques as well as the main ingredients used, from meats to spices and aromatic herbs....
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Lomo, an Iberian charcuterie
Lomo is an Iberian charcuterie made from pork loin, a tender, almost fat-free meat, salted then marinated in spices. Its lightly smoky taste brings it close to bacon, whether as an aperitif or as an accompaniment to your dishes. Vacuum-packed, it keeps for six months, and three months in the fridge after opening....
What is the composition of chorizo?
Chorizo is a variety of Spanish dry sausage made from minced pork mixed with spices such as chilli, pepper, paprika and sometimes other spices. Discover the composition and flavours of chorizo, as well as the different ways it can be prepared and served....
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What are pork-free deli meats?
There are many pork-free charcuterie options, made from poultry, duck, beef or even fish. Poultry and duck fuet with mushrooms, lean poultry saucissons, orange or fig duck fuet, cured beef, dried duck breast: the flavours are varied. We review these alternatives and their production and storage particularities....
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