TRADITION
It is 120 years since the Chillet adventure began, but the secrets of making top quality saucisson remain unchanged.
We prepare our own seasonings. We grind and toast our own pepper and fresh garlic is preserved on the premises. Each saucisson has its own seasoning formula, a mix of different herbs and spices that give each saucisson its unique aroma. We have been mastering the art of dosing ingredients for more than a century, and it continues to evolve. Custom contract production is one of the specialities of the Maison Chillet.
THE WORKSHOP
With quality always the priority, Chillet exclusively uses natural gut casings, prepared in our own workshop. Each intestine is meticulously washed, calibrated, and sorted by diameter. It must be solid enough to resist embossing and fine enough to allow for optimum drying. All sizes of intestine are used in order to make saucisson of different sizes and original shapes.
All our trussed saucissons are trussed by hand, a process that demands unique dexterity and skill. It is one of the specificities of our production, and we are one of the rare companies that still maintains this ancient method of fabrication in pure charcuterie tradition..
Drying, finishing, and ageing is carried out in the pure air of Saint-Symphorien-sur-Coise under the watchful eye of our teams. It can take several weeks, or even months, depending on the type of saucisson, before it is completely cured.
