OUR SAUCISSON SEC: A RITUAL TO SAVOR… AND REMEMBER


There was a communal village ritual in the Alps every year, when autumn’s chill set in, of curing and “putting up” sausages, bacon, and ham for the long winter ahead. Everyone was involved, young and old, and the tasks, the smells, the delicious products were shared by all. One taste of our saucisson sec, and you’ll want to develop your own ritual for enjoying it.

You’ll need a good knife – maybe a French Opinel or a porcelain bladed Japanese Kyocera.  But it needs to be sharp, so you can slice the dry sausage as thin as you like it.  Take the saucisson out of the refrigerator a couple of hours ahead of time to reach its full flavor.  You’ll know when it’s at room temperature – it’ll have just the right level of glisten when you slice it. Also notice the shape. Natural, slightly amorphous, elegant but still earthy.

While the experience of eating our Saucisson Sec will impart a sense of mystery, there are no surprise ingredients in our products.  Everything is meticulously sourced. We use a natural, vegetable-extracted ingredient in our curing process that ensures full flavor and long-lasting stability.  Our products contain NO added nitrates, NO sodium phosphate, or sodium erythorbate.  It’s the perfect marriage of French culinary tradition and high quality, with impeccable American ingredients and safety standards.

OUR BEEF SAUCISSON BITES BACK, JUST A LITTLE


While exploring the North American continent in search of their fortunes, the voyageurs of the Canadian fur trade found that they needed to carry their food with them. Being of French descent, they knew methods from the old country for drying and storing foods, and soon found that they were able to live quite well when adventuring through the northerly wilds on dried peas and beans, sea biscuit, and salt pork.  A non-pork answer to our signature saucisson sec, this pure beef saucisson has a spirit of exploration about it too.  Being a little slimmer than our pork saucisson and a bit spicier makes it the perfect food to take on your next hike. Our beef saucisson is so densely flavorful that you may be transported to the story of Ferdinand the bull, sniffing the flowers (and good things to eat) rather than butting horns with the other bulls.  As with all our products, take the beef saucisson out of the refrigerator an hour ahead so it can come to room temperature before serving.

1500 YEARS YOUNG: OUR BEEF PROSCIUTTO / BRESAOLA


In 453 AD, Attila the Hun died, taking with him the East’s hope of attaining a world empire. Apart from his legacy of military prowess, folklore has it that he pioneered an unusual form of meat curing.  It seems he put slabs of beef under his saddle while riding on long journeys – while the meat dried and the blood drained out of it, Attila got shock absorbers into the bargain.

We’re not suggesting you try this at your daughter’s riding lessons. But our Beef Prosciutto is a kind of descendant of Attila’s method -- made with only natural ingredients in a time-honored process – and every bit as respectable.  There’s nothing jerky about this beef – it’s like having a portable steak that you can enjoy any time, anywhere. The flavor is so intensely beefy that even your Texan friends will appreciate it.

NOT JUST CHOPPED LIVER: OUR PATE DE CAMPAGNE AU COGNAC


Before America knew about liverwurst, those in the know were hip to French Paté. The best-known variety, Paté de Fois Gras, is made from goose liver and spices from the southwest of France, where it originated. There’s ritual and mystery in its making, a careful and time intensive process that is practically alchemical.

Our Paté de Campagne, pork-based and more flavorful than foie gras, contains only natural ingredients that you’ll be able to identify and pronounce, and might find in your own refrigerator (except for the cognac, which should never be chilled). It’s meatier and less fatty than most pates, with a robust flavorful balance that can stand up to even a dark and hearty bread.

WELCOME     PRODUCTS    FARMERS MARKETS    SHOP    CONTACT US

WELCOME     PRODUCTS    FARMERS MARKETS    SHOP   CONTACT US

Pork Saucisson Sec

No preservatives, No artificial ingredients, No added nitrates (except as naturally occurring in celery powder and sea salt)

Beef Saucisson Sec

No preservatives, No artificial ingredients, No added nitrates (except as naturally occurring in celery powder and sea salt)

Beef Prosciutto/Bresaola

Ingredients: Beef, Salt, Spices, Sodium nitrite for curing.

Magret de Canard

(smoked duck breast)

Paté de Campagne with Cognac

No preservatives, No artificial ingredients, No added nitrates (except as naturally occurring in celery powder and sea salt)

A ROYAL TREAT: OUR CONFIT DE CANARD


From its sunshine and rolling hills, to the views of the Pyrenees, located between Spain and France, Gascogne is home to perhaps France’s greatest culinary achievement yet - Confit de Canard – a savory duck leg that defines the traditions and good taste of preservation and is the essential ingredient in every fine cassoulet. The southwest region is also the birthplace to Henri III of Navarre - a.k.a. King Henri IV of France. Duck Leg Confit was Henri’s favorite dish and a staple at every royal dinner. It was the food inspiration behind many of his decisions and was a driving force behind his good disposition that earned him the nickname “Good King Henri.” Thanks to Larchmont Charcuterie, you too can eat like royalty with our special recipe straight from Gascogne. You’ll be singing Le Bon Roi Henri before you know it!

Duck Leg Confit

No preservatives, No artificial ingredients, No added nitrates

A RARE BIRD OF UNIQUE FLAVOR: OUR MAGRET DE CANARD


Centuries ago, the Black Foot Indians, Crazy Horse’s tribe, had an advanced and broad cuisine in keeping with the richness of their culture and variety and abundance offered by the North American forest. Among the game that accounted for the protein in their diet, the only fowl they ate was duck.  There are journals recounting how the Natives would prepare and store pemmican, a cured-meat mixture with different dried fruits, in a variety of ways to take with them on their hunting journeys. The broad sweep of the Blackfoot food sensibility also ran to stews made of duck or venison.

We’ve taken the unique flavor of North American duck and cured it in the old-fashioned French way, using only the finest natural ingredients with no added nitrates, to create our Magret de canard. An exquisite and unique aroma, slightly smoky and woody, greets your senses as you savor your first taste of this prime delicacy.

No preservatives, No artificial ingredients, No added nitrates (except as naturally occurring in celery powder and sea salt)