The white coating on an air-dried saucisson is not a mold defect, but the bloom that forms during maturation and protects the sausage. What it is, why it is a sign of quality, how to eat around it or wipe it off, and how to tell when something really is wrong.
At an altitude of 800 meters in the Monts de Lacaune, where Roquefort cheese is also aged, the Zerouali family has been making sausages, hams, and pâtés since 1995. It all started with a sales cart and a barn in the hamlet of Millas. Today, the charcuterie works with six farms whose pigs live on straw and grow up without antibiotics, and ages its salaisons in the mountain air of the Tarn. We introduce you to our new supplier.
What distinguishes a truly excellent saucisson from ordinary mass-produced sausage? Join us behind the scenes at Maison Teyssier in the Ardèche. Discover the 8 traditional steps of sausage making – from genuine craftsmanship to the secret of the fine "Fleur".
THE BEST OF MILK LAMB FOR QUALITY-CONSCIOUS CUSTOMERS Axuria milk lamb from the Pyrenees, with its exceptional taste and other legendary qualities, holds a top position, far removed from mass consumption. Butchers, restaurants, and select delicatessens place great value on this meat. SEASONAL DELIGHT For consumers, Axuria milk lamb from the Pyrenees offers the benefits of seasonal products which, as the name suggests, are rare, unadulterated and not necessarily affordable. Axuria milk lamb means the highest enjoyment from November to July. Very popular with gourmets and neo-gourmets However, "fashion" consumers are less numerous than true connoisseurs, the traditional gourmets. The lean, tender, white meat is a delight for everyone, and its juicy, extremely fine taste is certainly less pronounced than that of older lambs. Many advantages for quality-conscious professionals Grilled, roasted or braised, Axuria milk lamb from the Pyrenees can be used in many dishes. Whether prepared in a French, Mediterranean, Nordic or Oriental style, it will always please consumers. This is a crucial advantage, both in terms of taste and yield, for chefs and quality butchers. Meat yield 84% This all becomes even more interesting when you consider that the carcasses and quarters of Axuria milk lambs are easy to process with little waste: an average of 16%. Fixed seasonal price The dealer price of Axuria milk lamb from the Pyrenees is set at the beginning of the season and remains unchanged. The Axuria cooperative includes around 350 breeders from the Soule Valley in the Basque Country, and no more than 50,000 lambs are marketed per season. BLONDE D' AQUITAINE BEEF BREED The quality of the Blonde d'Aquitaine beef breed of the AXURIA cooperative has long been known among industry professionals. The loyalty of our customers is clear proof of the care we take to supply them with the best quality. At AXURIA, we offer our customers meat from well-proportioned animals; this promises a very good yield (75% meat for consumption) and meat with an incomparable taste for grilled and roasted dishes that will delight your customers' palates. (The percentage of meat suitable for grilling and roasting is almost 60%) Quality meat The Blonde d'Aquitaine beef breed from AXURIA is meat with organoleptic properties that are appreciated by connoisseurs. Gastronomy critics emphasize the tenderness of the meat, its taste, its fine texture and marbling, signs of very high quality. It is therefore no coincidence that AXURIA's Blonde d'Aquitaine meat is on the menu of renowned restaurants. Our delicious meat, with a tenderness level to your liking, is also perfectly suited for festive meals. A unique rearing method The animals of the Blonde d'Aquitaine beef breed from AXURIA are raised in the valleys of the Pyrenees, in a rich natural environment with exceptional flora. This allows our meat to develop a taste that other types of meat do not have. The simple and traditional method of our breeders, and the individual care and attention the animals receive, also contribute to AXURIA meat retaining its unique character. Try our meat, and you will enjoy a piece of the diversity of our region…IDIKIA: THE PINNACLE OF BEEF DELIGHT The animals of the Blonde d'Aquitaine beef breed are raised in the Soule Valley in the Basque Country; this rearing has always been the main activity in our valley. The richness of our soil, the continuation of traditional customs by our breeders, such as keeping the animals on mountain pastures throughout the summer and providing individual care for the herds, give IDIKIA meat a taste recognized by some of the best butchers and chefs. Processing So that our meat retains its original taste, the animals are slaughtered and butchered "on site" at our slaughterhouse in Mauléon (64) in the Soule region. The slaughterhouse has state-of-the-art facilities and is subject to strict controls. From rearing in the valleys of the Pyrenees to the slaughterhouse in Mauléon, the AXURIA cooperative thus guarantees you optimal rearing and production methods for the refinement of the meat we offer. The slaughtered animals have an average weight of 500 kg; AXURIA's Blonde d'Aquitaine beef breed is available in several varieties, butchered and packaged. Simply contact us if you would like to know more about our product range. A tailored aging process The aging period of the slaughtered animals depends on your specifications and the desired level of tenderness. Tell us your wishes, and we will be happy to fulfill them. BLONDE D' AQUITAINE CALF MEAT At the AXURIA cooperative, we are not satisfied with merely offering you what is probably the best beef of the Blonde d'Aquitaine breed; we also offer Blonde d'Aquitaine calf meat. AXURIA's Blonde d'Aquitaine calf meat is of exceptional quality, with pink meat that is appreciated by professionals in the catering and butchery industries. The slaughtered animals have an average weight of 150/160 kg. AXURIA's Blonde d'Aquitaine calf meat is also available in various varieties, butchered and packaged. Simply contact us, and we will be happy to tell you about the product range and prices.
Cassoulet is a type of stew from southern France, traditionally made with white beans, bacon, salt-cured meat, and sausages. Cassoulet takes its name from the “cassole,” a stoneware or earthenware pot in which it is prepared. If you haven’t yet ventured into this hearty dish, now is the chance to finally discover this rich delicacy.
The year is drawing to a close ... and every end contains a beginning. Hesse said something to that effect. Things are a bit less poetic over here, but decidedly more culinary!That is why we are dedicating our first tasting of the winter to duck, this noble poultry, and presenting you, under the motto "Duck good, all good", supported by our Catalan supplier Collverd, a variety of fine duck specialties.
Among gourmets, Jamon Ibérico, the air-dried ham from Spanish pigs, is extremely well known. It commands high prices and is considered the best ham in the world. Particularly famous and renowned is Jamon Ibérico de Bellota, or Bellota ham, which comes from pigs that are raised on traditional acorn pastures.But what about Germany? Does it always have to be smoked Black Forest ham here? No! In Lower Franconia, agricultural scientist Hans Huss raises 250 so-called acorn-fed pigs each year on traditional acorn pastures before they are turned into excellent acorn-fed ham that can truly hold its own against Jamon Ibérico!
The Black Bigorre pig from the Pyrenees (Porc Noir de Bigorre) was once a widely distributed breed that was then threatened with extinction: in 1981 there were only 34 sows and 2 boars left, kept by 20 breeders in the highlands of the Hautes Pyrénées. In the meantime, there are more of them again and the wonderfully aromatic meat and fantastic ham of these special pigs enjoy great popularity among gourmets and connoisseurs all over the world.
To mark the expansion of our online shop’s range, we held a small tasting of four varieties of pork ham. Arranged on the tasting table, smelling wonderfully delicious, were a German acorn-fed ham made in Lower Franconia, ham from the Black Pyrenean pig “Porc Noir de Bigorre,” and two genuine Spanish Jamón Ibérico, aged for different lengths of time. The Catalan duck breast ham was in a league of its own. In the end, we were absolutely thrilled with all the contenders. None of the four hams is better than the others—rather, each one is in a class of its own and fantastic in its own way!
The year is drawing to a close ... and every end contains a beginning. Hesse said something to that effect. Things are a bit less poetic over here, but decidedly more culinary! And that is why we are dedicating our December tasting to duck, that noble poultry that is particularly in season around Christmas. Under the motto "Duck good, all good", supported by our Catalan supplier Collverd, we offer you an aperitif centered around duck: roasted and smoked duck breast, terrines and lard bread, and of course Confit de Canard. To accompany this, we have sparkling wine from Luís Pato, which in Portuguese simply and very aptly means "duck".
On her journey through France, Anaïs visits some of our suppliers. This time she visits the family-run Charcuterie Mayté in the Pyrenees, where we sample various salamis and, of course, the delicious Basque ham. She also, of course, tries a typical regional specialty – Piment d'Espelette, the only European chili variety!
