Renowned throughout the region, the Laurent Bernier charcuterie in Chauvé is the place to go for epicureans who appreciate traditional charcuterie.

In his laboratory, Laurent Bernier, Master Charcutier, and his team concoct a veritable ballet of flavours with homemade charcuterie made from Label Rouge farmhouse pork. 
 
All Bernier charcuterie products are homemade, even those that require patience such as dry sausages (minimum 30-day curing period) and dry-cured hams (8-month curing period required). 

Bernier charcuterie products:

Bernier charcuterie adapts to the seasons! In autumn and winter: semi-salted meats for stews, tripe, sauerkraut and white puddings... In summer: a wide range of marinated meats, sausages and chipolatas for barbecues.

Expert Laurent Bernier's advice for enjoying his products:
To enjoy charcuterie and bring out all its flavours, you shouldn't eat it too cold. The trick is to take the preparations out of the fridge ahead of time. As for barbecues, take your time when cooking and don't cook at too high a temperature. And above all, don't prick your sausages before grilling them!

Direct sales at the Chauvé shop:

Direct sales at local markets:

Did you know?
Laurent Bernier has over 40 years' experience in the food trade (butcher and pork butcher). He's been in Chauvé for 28 years! Over the years, he has surrounded himself with a fine team of seasoned professionals.

The Laurent Bernier charcuterie is one of the Chauvé producers featured by the Destination Pornic Tourist Office.