🥓 Charcuterie & meat

A pig that spends most of its life outdoors, on pasture or in woodland, on a varied diet rather than plain feed. The meat develops a finer, more flavourful fat.

6 to 8 weeks minimum for a good saucisson sec; longer for larger pieces (hams: 12 to 24 months). Industrial fast-curing relies on additives.

Cured pieces: at room temperature, away from light, wrapped in a clean cloth. Pâtés and rillettes: refrigerated, eaten quickly once opened.