"Saucisson began as a way to preserve leftover cuts of meat, but today it represents one of France's largest charcuterie markets, primarily produced at an industrial scale."
"Domaine Abotia in the Basque Country is redefining saucisson as a high-end, regionally driven product, emphasizing quality over quantity."
"The farm's approach includes using heavier pigs and longer aging processes, which challenge the traditional industrial production methods."
"Full control over production at Domaine Abotia allows for a unique product that stands apart from mass-produced saucisson."
Saucisson originated as a means to preserve leftover meat cuts. Currently, it constitutes a significant portion of France's charcuterie market, primarily produced industrially. Domaine Abotia in the Basque Country exemplifies a shift towards high-end, regionally focused saucisson. This sixth-generation farm emphasizes heavier pigs, extended aging processes, and complete production control, which contrasts with the conventional industrial model of production.
Read at Business Insider
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