Le séchoir de Fab Immersive workshops to discover the world of artisanal charcuterie

Fab's drying facility produces high-end dry-cured meats made from free-range farm pork from Vendée. The pigs come from Label Rouge and IGP farms.

His specialty : sausage, available in about fifteen classic or original recipes.

All the charcuterie is salted with Noirmoutier salt. He uses maceron, a Vendée pepper, to season all his charcuterie.

You'll also find dried pork tenderloin, coppa, pancetta, and lomo. Raclette and charcuterie platters are made to order to delight young and old alike.