Our history began in the 1870s, when the Chaillot grandfather traded live pigs in the hills of Ardèche. In 1947, his four grandsons, Jean, Camille, André and Marcel, opened a 60 m² workshop in Ardèche and began curing the meat themselves.
01
Key milestones
1870s
Livestock trading
The Chaillot grandfather trades live pigs across the region, learning the trade from local farms.
1947
The first workshop
Four brothers open a 60 m² workshop in Ardèche and begin making the charcuterie themselves.
Today
A team of 30
A team of 30 people carries the same recipes forward under Georges Champeix, who spent more than thirty years raising pigs in the Cantal before taking over the business.
02
Who runs it
Georges Champeix spent more than thirty years raising pigs in the Cantal before taking over the business. He still brings a farmer's eye to the choice of meat: he knows the farms, understands the value of a carcass and pays mountain producers a premium per kilo.
That is why the meat is never frozen and the drying is never rushed. This slower process is central to the product.
03
The making
After étuvage, each piece spends several weeks in the drying rooms. The natural bloom and the aroma that develop during drying are part of the finished product.
01
Selecting the meat
We use fresh, traceable cuts of shoulder, back fat, ham, chine and belly from French farms.
02
Cutting and mixing
The meat is cut, seasoned according to family recipes and rested so the flavours can develop.
03
Hand-filling the casings
We fill each casing by hand, then tie each piece and prepare it for drying.
04
Étuvage and slow drying
The curing process develops naturally, followed by slow drying in the drying rooms over several weeks.
04
Quality standards
Our team monitors each production from preparation through dispatch. The business is ISO 22000-certified for food safety management and recognised as a quality producer and artisan by the Collège Culinaire de France.
ISO 22000 · since 2018 Collège Culinaire de France
