mont-charvin-salaisons

Salaisons du Mont Charvin logo

What if we could produce quality cured meats that respected traditions, nature and people too?

This was our first guiding idea as a business: making beautiful products that have a positive impact on the world, and doing it well.

• In terms ofsupplies, this has prompted us to set up our pig farming label,Le Rougeot du Charvin®”, which operates using traditional Savoie methods.

• In terms of manufacturing, we can rely on the artisanal expertise of a Master Artisanal Charcutier and his dynamic team. Part of our process involves distinguishing between tasks that can be mechanised and tasks that still benefit from being done by hand. It also involves using new technology wisely so that we can do our job better while upholding our staff’s all-important oversight and expertise.

• In terms of taste, it means producing delectable traditional specialties from our local region, such as diots andpormonier spinach sausages, while exploring new flavours and ingredients in our Caillasse®, Ancelle®, Tavaillon® and other products…

• And in terms of service, it means being attentive, flexible, responsive and helpful. In short, it means putting our relationships at the heart of our business. 

Mont Charvin is proud to be Savoyard and open to the world too!

Mont Charvin

Mont Charvin: a vision anchored in values

Outdoor nibbles: saucisson, rillettes and ham

“Our products are more than just cured meats.
They also represent a whole worldview. 

Producing good food the best way.
Producing locally.
Producing with a sense of respect for people and animals.
Producing food that is good to eat first and foremost, rather than for the sake of profit margins.
Producing as a way of sharing.”

Mont
Charvin: a vision anchored in values

What if we could produce quality cured meats that respected traditions, nature and people too?

This was our first guiding idea as a business: making beautiful products that have a positive impact on the world, and doing it well.

• In terms ofsupplies, this has prompted us to set up our pig farming label,Le Rougeot du Charvin®”, which operates using traditional Savoie methods.

• In terms of manufacturing, we can rely on the artisanal expertise of a Master Artisanal Charcutier and his dynamic team. Part of our process involves distinguishing between tasks that can be mechanised and tasks that still benefit from being done by hand. It also involves using new technology wisely so that we can do our job better while upholding our staff’s all-important oversight and expertise.

• In terms of taste, it means producing delectable traditional specialties from our local region, such as diots andpormonier spinach sausages, while exploring new flavours and ingredients in our Caillasse®, Ancelle®, Tavaillon® and other products…

• And in terms of service, it means being attentive, flexible, responsive and helpful. In short, it means putting our relationships at the heart of our business. 

Mont Charvin is proud to be Savoyard and open to the world too!

A bird’s eye view of pigs on their straw beds

“Our products are more than just cured meats.
They also represent a whole worldview. 

Producing good food the best way.
Producing locally.
Producing with a sense of respect for people and animals.
Producing food that is good to eat first and foremost, rather than for the sake of profit margins.
Producing as a way of sharing.”

A small Savoyard business

Name: Mont Charvin

Date of birth: 1989

Location: Doussard, with one foot in the mountains (specifically the Aravis range) and the other in Lake Annecy

Number of employees: 27

Passions: Savoie, its terroir and our home region

Manager: Christian Favre, Master Artisanal Charcutier

Mont Charvin is a small business located in Doussard, Haute-Savoie, not far from Lake Annecy. The company employs 27 local people. It is proud of its gastronomic heritage, which is why it makes cured meats, terrines and sausages using unadulterated Savoie traditions. Mont Charvin also butchers and sells fresh pork from its local farming label, Le Rougeot du Charvin® .

Dates and People

Mont Charvin’s cured meats business was founded in 1989 by Daniel van Quackebeke. Curious, multi-talented and visionary, Daniel was the inventor behind several trademarks that made Mont Charvin’s reputation.

Having been won over by Daniel’s innovative, quality-oriented approach, Christian Favre joined forces with him in 1992, becoming the company’s head of cured meat production. In 1993, Christian was awarded the prestigious title of Master Artisanal Charcutier in recognition of his expertise. He acquired the company in July 2009. 

Since Christian took the reins, the company has continued to grow by selling new products, embedding new lines, recruiting and investing in the company’s (and its employees’) future.

2017 marked a turning point in Mont Charvin’s history. It was in this year that its Savoyard pork supplier’s label, Le Rougeot du Charvin®, was founded.

A small Savoyard business

Name: Mont Charvin

Date of birth: 1989

Location: Doussard, with one foot in the mountains (specifically the Aravis range) and the other in Lake Annecy

Number of employees: 27

Passions: Savoie, its terroir and our home region

Manager: Christian Favre, Master Artisanal Charcutier

Mont Charvin is a small business located in Doussard, Haute-Savoie, not far from Lake Annecy. The company employs 27 local people. It is proud of its gastronomic heritage, which is why it makes cured meats, terrines and sausages using unadulterated Savoie traditions. Mont Charvin also butchers and sells fresh pork from its local farming label, Le Rougeot du Charvin® .

The green pastures of Mont Charvin

Dates and People

Mont Charvin’s cured meats business was founded in 1989 by Daniel van Quackebeke. Curious, multi-talented and visionary, Daniel was the inventor behind several trademarks that made Mont Charvin’s reputation.

Having been won over by Daniel’s innovative, quality-oriented approach, Christian Favre joined forces with him in 1992, becoming the company’s head of cured meat production. In 1993, Christian was awarded the prestigious title of Master Artisanal Charcutier in recognition of his expertise. He acquired the company in July 2009. 

Since Christian took the reins, the company has continued to grow by selling new products, embedding new lines, recruiting and investing in the company’s (and its employees’) future.

2017 marked a turning point in Mont Charvin’s history. It was in this year that its Savoyard pork supplier’s label, Le Rougeot du Charvin®, was founded.

Traditional and innovative!

Ever since it was first founded, Mont Charvin has carefully balanced tradition and innovation. This focus on freshness, exploration and novelty is reflected in the way it develops its products. Perhaps we’ve inherited our pioneering nature from our mountaineering ancestors…

Every day, master artisan Christian Favre and his entire team seek out new recipes to awaken (or reawaken) your taste buds. This is why you will find a whole range of exclusive Mont Charvin products bearing the “®” trademark symbol. 

At Mont Charvin, high quality is always the objective behind any new product development, whether it is irreverent or imaginative in style or uses innovative new processes or ingredients.

The Auvergne-Rhône-Alpes Regional Council has supported Les Salaisons du Mont Charvin by providing access to consultancy that has helped us analyse the economic potential of a new artisanal store.

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