mont-charvin-salaisons

Salaisons du Mont Charvin logo

Unrivalled quality

Premium-quality products crafted using the purest delicatessen traditions

“We don’t have any secrets up our sleeve. By using techniques designed to bring out premium ingredients’ full potential, Mont Charvin provides lovers of fine food with beautiful, original artisanal products. Its delicately crafted cured meats are tasty, rich and uncompromising on quality.”

A selection of exceptional ingredients

Christian Favre favours an old-fashioned approach to distinctive cured meats.

We source our

  • 100% French pork and beef from local farms whenever possible. Our business only uses pork from Rhône-Alpes, in eastern France, but in fact we are sourcing it from our home turf in Savoie more and more often.
    In order to ensure all the meat the company uses is of the highest quality, Christian Favre has even launched its “Rougeot du Charvin®” pig farming label with local farmers.
  • Our staff butcher our fresh meat by hand and process it quickly to preserve its texture. Premium cuts arrive daily (including shoulder, ham and fillet steaks) and are selected especially for the product they go into.
  • Homemade spice blends are added at just the right time. Our cured meat owes its unique taste in part to its delicately balanced seasoning. This is why we grind our pepper and make our spice blends while the meat is being prepared, as this helps to preserve all the aromas.
  • All our raw and cured sausages have natural casings. You can eat them along with their meat.
  • Most of our carefully selected products are locally sourced. We also carefully select the suppliers we use for our products’ other ingredients, which include: fir tree buds, AOP cheeses (Abondance or Beaufort) sourced directly from local cooperatives or artisans, Piedmont hazelnuts, and Guérande salt. All our ingredients are selected for their quality and the way they enhance products’ flavour.
  • The techniques used to make our natural products (as opposed to additives) gives them a long storage life. Mont Charvin dried meats are free from ascorbate, added lactose, colourants and polyphosphate. 

The only ingredients used in our products that are classed as allergens are nuts, cheese (which naturally contains lactose), milk and eggs (only contained in the terrine range).

A selection of exceptional ingredients

Christian Favre favours an old-fashioned approach to distinctive cured meats.

 

We source our

  • 100% French pork and beef from local farms whenever possible. Our business only uses pork from Rhône-Alpes, in eastern France, but in fact we are sourcing it from our home turf in Savoie more and more often.
    In order to ensure all the meat the company uses is of the highest quality, Christian Favre has even launched its “Rougeot du Charvin®” pig farming label with local farmers.
  • Our staff butcher our fresh meat by hand and process it quickly to preserve its texture. Premium cuts arrive daily (including shoulder, ham and fillet steaks) and are selected especially for the product they go into.
  • Homemade spice blends are added at just the right time. Our cured meat owes its unique taste in part to its delicately balanced seasoning. This is why we grind our pepper and make our spice blends while the meat is being prepared, as this helps to preserve all the aromas.
  • All our raw and cured sausages have natural casings. You can eat them along with their meat.
  • Most of our carefully selected products are locally sourced. We also carefully select the suppliers we use for our products’ other ingredients, which include: fir tree buds, AOP cheeses (Abondance or Beaufort) sourced directly from local cooperatives or artisans, Piedmont hazelnuts, and Guérande salt. All our ingredients are selected for their quality and the way they enhance products’ flavour.
  • The techniques used to make our natural products (as opposed to additives) gives them a long storage life. Mont Charvin dried meats are free from ascorbate, added lactose, colourants and polyphosphate. 

The only ingredients used in our products that are classed as allergens are nuts, cheese (which naturally contains lactose), milk and eggs (only contained in the terrine range).

Making techniques combining tradition and modernity

  • Traditional making techniques

    • To make sure our cured meats are always exceptional, our raw meat is butchered by hand using knives rather than machines.

    • It is then placed in “the cutter”, a machine designed for mincing meat and preparing fine stuffing. We can control whether the cutter makes larger or smaller pieces to suit their purpose. The cutter requires carefully butchered meat (which has had the nerves and cartilage removed and so on).

  • We continuously tailor our processes to suit individual ingredients by adjusting the cutter’s settings and calibrating our drying rooms and conditions. This is the artistry behind our profession: knowing how to adapt our way of doing things to suit each product’s individual features. This is because our ingredients have a life of their own, which means they are constantly changing (we adjust the cutter’s settings and calibrate our drying rooms and conditions). This is the artistry behind our profession: knowing how to adapt our way of doing things to suit each product’s individual features. Our ingredients have a life of their own, which means they are constantly changing.

  • Many stages in the making process favour craftsmen’s techniques rather than the use of machinery, not least tying and stuffing.

  • Our products are cured and dried slowly and gently to help their distinctive Mont Charvin flavours and natural active ingredients to develop.

  • Our traditional sawdust smoking techniques and quality drying salt (from Guérande to be precise) give the products their characteristic flavour.

Christian Favre checks the meat processed by the cutter
  • Traditional making techniques 
    • To make sure our cured meats are always exceptional, our raw meat is butchered by hand using knives rather than machines.
    • It is then placed in “the cutter”, a machine designed for mincing meat and preparing fine stuffing. We can control whether the cutter makes larger or smaller pieces to suit their purpose. The cutter requires carefully butchered meat (which has had the nerves and cartilage removed and so on).
  • We continuously tailor our processes to suit individual ingredients by adjusting the cutter’s settings and calibrating our drying rooms and conditions. This is the artistry behind our profession: knowing how to adapt our way of doing things to suit each product’s individual features. Our ingredients have a life of their own, which means they are constantly changing.
  • Many stages in the making process favour craftsmen’s techniques rather than the use of machinery,  not least tying and stuffing.
  • Our products are cured and dried slowly and gently to help their distinctive Mont Charvin flavours and natural active ingredients to develop.
  • Our traditional sawdust smoking techniques and quality drying salt (from Guérande to be precise) give the products their characteristic flavour.
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