French Cured Meats made in New York
Meet Daniel Teboul, the owner and inspiration behind Larchmont Charcuterie. An experienced French chef, who was born and raised in Grenoble, France. Daniel brings a taste of the Alps to his home in New York. Using a traditional French approach when it comes to curing his meats. Daniel only uses the highest quality meat and ingredients. An avid mountain biker, hiker, and skier, his creations have the authentic and earthy taste of saucisson that was dried in an Alpine barn at an altitude of 10,000 feet.
The Saucisson Sampler is perfect for a varied charcuterie board, and includes our three delicious saucisson: One Pork Saucisson Sec Classic, one Pork Saucisson Piquant, and one 100% Beef Saucisson. Bring our Saucisson Sampler to a party, we guarantee you’ll be the most popular guest there.