Local terrines, the essential Christmas charcuterie
Artisan terrines are perfect for an original, gourmet starter. They make a change from the eternal smoked salmon toasts and are a fine replacement for the obligatory foie gras. The terrine is indeed the ideal partner for spreading on old-fashioned toasts.
The making of the terrine already gives it a unique flavour. Only meats that are tasty enough and yet soft once cooked can be used for this kind of preparation. Terrines can therefore be made with pork, rabbit or even duck. Game terrines, particularly flavourful, have a powerful taste that is still perfect on toast. Some mushroom variations are both delicate and subtle, like the hands of the artisans who make these terrines.
In our shop you will find a wide range of local products: porcini terrine, venison terrine and wild boar terrine. The taste of the meat can sometimes be lifted by spices, as with the Espelette pepper terrine. It is sure to add a kick to your end-of-year evenings.
You can also serve terrines in many ways: with gherkins and crusty bread, with dried fruit, a salad or pan-fried mushrooms, they will be perfect, and you will see, there will be none left!
Superior dry-cured ham
This charcuterie is also a classic for aperitifs and festive starters. You can simply serve slices of dry-cured ham on a platter with country bread. It goes well with salads and raw vegetables, eggs, cheeses, olives, dried tomatoes or fresh fruit such as melon or figs. Thanks to its neutral taste, you can pair it with very varied flavours and surprise your guests with unexpected combinations. Be creative!
We offer a dry-cured ham made to traditional recipes. Carefully cleaned and washed with spring water from the Ardèche in southern France, it is then coated with salt to draw out excess water and prevent bacteria from developing. After salting, our curers begin the maturing, which lasts 6 to 8 months. During that time the ham slowly develops its succulent flavour.
We are used to serving Serrano ham or Parma ham at receptions and parties. But this dry-cured ham from Aveyron, made exclusively of ham and salt, is a more than interesting local alternative to Iberian ham and Italian charcuterie. Its taste expresses the know-how of our French regions perfectly: a wise, clever choice for those looking for quality products and wanting to taste produce from our beautiful country.
Dried and smoked filet mignon
Often forgotten (and yet excellent), dried and smoked filet mignon makes a very good Christmas charcuterie. Both leaner and more subtle than ham, it has a soft texture that is very pleasant in the mouth. Low in fat, filet mignon is the ideal Christmas charcuterie for celebrating without fearing the diets of the new year.
With a glass of red Pinot or a light dry white, it will delight your guests. You can even serve it alongside champagne. Nothing is too good!
Filet mignon is also happily enjoyed with cheese, or even melted cheese. It will be perfect for a raclette evening! Filet mignon is served on charcuterie boards for Christmas too, or with tapas. You can pair it with chorizo and artisan cured products, more or less spicy according to your taste. It rounds out the range of local flavours.
Our filet mignon from Occitanie enjoys impeccable traceability. Made from farm pork born, raised and processed in France by responsible farmers, this exceptional charcuterie will certainly please your guests and the spirit of Christmas.
Local dry-cured sausage: create your own Christmas charcuterie platter
Salami remains the real must-have if you want to throw a family celebration.
Do have a look at our range of regional products to build your charcuterie platters for Christmas. You can put together an Ardèche platter or a Corsican charcuterie board.
For a cocktail with the flavours of the Ardèche, you can choose a PGI dry-cured sausage, a curved sausage or a salami tied with Saint Joseph (AOC red wine). The latter won the gold medal at the Concours Rabelais for the best sausage in the world in 2023.
You can also put together a Corsican platter with the emblematic charcuterie of the Île de Beauté: lonzu, coppa and figatellu will make an exceptional charcuterie plate that will delight your guests at Christmas. You can also add a wild boar salami and a smoked Corsican dry-cured sausage for variety.
