Charcuterie is literally defined as the art of preparing meat by salting, drying, fermenting, curing, or sometimes cooking. It is said to have originated twenty centuries ago through the meeting of the delicate art of Roman food preparation with the beautiful pigs that were extensively raised by the Gallic in what is now modern France. 

Pork meat is the traditional choice when it comes to Charcuterie partly because of the perfect balance between the meat and fat ratio.

Some of our cold cuts are aged more than 18 months in order to create an incredible taste – all due to complex chemical reaction that occurs while drying and curing in the perfect environmental conditions. 

At Charcuterie Totoche, we also create some traditional products in spite of the incredible amount of work needed to prepare them.  We’re famous for our artisanal duck and pork rillettes and “Pate croute”.