Discover authentic French charcuterie | Montagne Noire tradition
For over 90 years, Montagne Noire has been crafting authentic French charcuterie, combining tradition, quality, and the French « Art de Vivre ».
Nestled in the heart of France, our products are slowly dried and matured to deliver their unique taste and texture.
We carefully select the finest ingredients to bring you a gourmet experience that embodies the rich flavors of French gastronomy. Whether you’re preparing a charcuterie board for a celebration or exploring new culinary delights, Montagne Noire offers the perfect blend of authenticity and sophistication.
Our French charcuterie selection
Explore our range of premium French charcuterie, from salami to cured ham, crafted with care and passion. »
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Montagne Noire charcuterie is enjoyed in many countries around the world. If you’re interested in distributing our products or learning more about our range, fill out the contact form below, and our dedicated team will assist you promptly.
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Have questions about our French charcuterie? Contact us today and let us bring the authentic taste of France to your table.
FAQs
Yes, charcuterie is a French culinary tradition that dates back centuries. The word comes from “chair” (flesh) and “cuit” (cooked), and refers to recipes for cooked hams, pâté and rillettes, but also to the preparation of salted and cured meats such as sausage, salami and dry-cured ham. Montagne Noire specializes in authentic French charcuterie crafted in the heart of France.
In French, « charcuterie » refers to a collection of cured meats, including saucisson sec, pâté, and ham. It is an essential part of French gastronomy, often served as part of a charcuterie board with cheese, bread, and wine.
To create a French-style charcuterie board, include cured meats like salami (saucisson sec), pâté, and jambon de Bayonne. Pair them with cheeses such as Brie, Comté, or Roquefort, and add accompaniments like baguette slices, dried fruits, and nuts. Montagne Noire’s authentic French charcuterie is perfect for crafting a gourmet board.
Our dry-cured ham embodies centuries-old French traditions. Each ham is carefully selected and salted by hand, then aged for 9 to 14 months in our facilities nestled in the French country. We precisely controll humidity to create optimal conditions for natural aging, developing complex flavors and a tender texture that’s distinctly French. We follow traditional methods without rushing the process, allowing each ham to reach its peak flavor naturally.
Discovering French salami (saucisson sec) is an exciting culinary adventure! First, use a sharp knife to remove the casing (the white exterior). Then, hold the saucisson firmly and slice it at an angle, creating thin (2-3mm) pieces. For the best flavor experience, serve at room temperature. on your board, pair it with French bread, cornichons, and perhaps some hard cheese. remember: the marbled appearance is natural and indicates authentic quality. keep unused portions wrapped in the refrigerator, letting them come to room temperature before serving.