Charcuterie

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.