Strung up in the charcuterie corner of Boucherie Fabre Cannes are many of our wonderful hams, salami, chorizo and cooked and cured meats. From a whole Iberian Pata Negra ham from the Bellota appellation to unusual salami from Corsica, there are plenty of delicious cuts just waiting to be sampled!
Our saussicon veille uses pork reared using traditional methods, in Bayonne, southwest France. Animals are fed with linseed to naturally increase the omega-3 content. Burgundy ham with herbs is an original product, which first appeared in the 12th century and was then produced by monks, to be eaten at the end of the Lent during Holy week. It was created to use farmers leftover pork meat slaughtered for Saint Martin's fest. To preserve these leftovers, the meat was cooked with a wine and vinegar stock, incorporating jelly and spices, allowing it to be preserved naturally with only a little bit of acidity.
In-store
We have an extensive international range of dried, cured and cooked meats that has something for every palette, including wonderful Iberico and Serrano hams, and several unusual varieties of salami, bresola and chorizo
At Boucherie Fabre, Masters of Meat & More, we use cookies and other similar technologies to ensure you get the best from our Website.
Cookies are small text files from a website that are stored on your computer, mobile phone or other device.
These text files make using our Website possible by, among other things, saving your basket items, recognising you when you return, saving your passwords and preferences
and may help us to customise our Website for you based on your preferences.
Cookies are an essential part of our website. If Cookies are disabled on your browser, please enable them to get the best from our website.
SIGN UP FOR THE LATEST NEWS AND OFFERS
Boucherie Fabre Antibes 35 Cours Massina Antibes, 06600