--- Every day click and collect ---
Artisans use the local breed of pork called ‘Le Franc-Comtois’.Tomake the region’s traditional slow-smoked and cured meats, the pigs are raised in the region and fed a natural diet. The meat is slowly smoked
in huge 25m tall chimneys called ‘tuyés’, using local pine wood. It is this traditional process which grant our charcuterie its unique flavours. Franche-Comté is famous for its slow-smoked pork sausages (Montbéliard or Morteau), protected by an AOC and label rouge certifications, which guarantee the quality of the meat used as well as the ‘savoir-faire’ of the region’s artisan producers.
Epicerie: Wadhurst TN5 6AG
Epicerie: Tunbridge Wells TN1 1YQ
Brasserie: Wadhurst TN5 6AG
United Kingdom