Fresh & dry sausages, ham, pates, terrines, boudin

Eache single French Terroirs have always kept the secret of salting and the best meat for the charcuterie, terrines et pâtés. What is amazing is the extraordinary diversity of the specialities offered. Almost each region have its charcuterie specialities : FRESH SAUSAGE from Toulouse, HAM of Bayonne or the French Alps, COPPA & FIGATELLI from Corsica, etc...

Charcuterie and salting in Provence are like the other fine food specialities very connected to the land that gave them birth, authentic and made according ancestral recipes and obviously WITHOUT ANY PRESERVATIVE, ADDITIVE, ARTIFICIAL COLOURS or GM.

Buying TASTE OF PROVENCE is the guarantee to get the very best original product, just from the land that gave it birth, processed according to the ancestral techniques by the local people.