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English
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Fab's dryer produces high-end dry cured meats from free-range Vendée pigs. The pigs come from Label Rouge and PGI farms.
Its specialty : sausage available in around fifteen classic or original recipes.
All the charcuterie is salted with Noirmoutier salt. He uses maceron, Vendée pepper, to season all his charcuterie.
You can also find dried filet mignon, coppa, pancetta and lomo. Raclette and charcuterie platters are made to order to delight young and old.
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