Our french salamis

Henri Raffin selects quality fresh meats and natural ingredients in order to guarantee a range of high quality products. Our salamis are made of fresh meat -no frozen-. This short time between slaughtering and process warrants the nutritional and the taste qualities. According to the range of products we have developed, we have selected different pig industries: organic, French pork, with European origin. Our suppliers are involved in pork breeding with 100% cereal feed and limitation of medical treatment.

The fresh meats are minced depending on the particular nature of the salami. Coarsely minced meat for old-fashioned salamis, a finer mincing for a rosette salami… This mix is then seasoned with salt, pepper and selected spices, in order to reveal all the flavors of the salami. This mix is called “mêlée

This is the trickiest part of the salami manufacturing: the operators stuff the meat mix “mêlée” into natural casings.

In this step, the salamis will be steamed for approximately 1 week with progressing temperature in order to bind the meats.

During their drying process between +10°C and +14°C for more than 4 weeks, depending on their weight, the salamis develop their full aroma, together with the natural white mould (edible). A salami can lose up to 50% of its weight in water between stuffing and the end of the drying process.