Am I allowed to post this? I recommend them but have absolutely no connection with the business except for being a long term customer. The new route may interest some on here.
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Used them for the first time last year as they have a pickup point in Toulouse. The bacon and ham joint were superb. The sausages not so much, but then again I’ve got used to and prefer a French style sausage.
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I have to disagree there HB. To me, they taste just like sausages used to taste before bigger companies industrialised their making.
Edit: — and the bacon sizzles in its own fat as it should do rather than boiling in that revolting liquid that oozes out of industrial bacon.
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They seem to have a delivery route to Bordeaux - a shame they done come inland from there where there are many Brit’s (Libourne/Ste Foy/Bergerac etc).
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I make my own smoked bacon, no nitrites involved. Not possible at this time of year as the temperature is too high and can promote bacteria growth.
A piece of poitrine de porc, cure for 4 days in salt, a small quantity of sugar, bay leaves and juniper berries. Smoke over hêtre for 1-2 days.
I also do salmon.
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We won’t do salmon as we don’t touch it, but we do smoke local trout and not so local haddock. Trout is also farmed of course but not quite as intensively. Also cheese and eggs.
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Cold or hot smoking? We’ve just cold smoked a large lieu jaune (after filleting it) as there are several really lovely recipes and it seems to freeze well.
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Yes, I also do sea trout, haddock and once halibut. Local supermarket has only started to get sea trout and rarely.
Cold, but I have also done hot.
We got into cold smoking a couple of years back and really love it. So far we’ve only succeeded with various fish, although we have tried eggs, but I made copious attempts with duck breast in the earlier days and every one of them was an expensive disaster so I haven’t tried since.
Might have a go with the bacon though. Do you do it without the skin or leave it on?
Relatively new, located in 86460 Availles-Limouzine is:
https://www.vertetpleinair.fr/
an alternative to The Trading Post
and Monty Butchers
Yes leave on the couenne. I suggest you buy a piece for a good boucherie.
Smother all over with fine sea salt and some brown sugar, half a dozen bay leaves and 10 juniper berries. Place in a container in the fridge, turning every day. If the poitrine is good very little water will be drawn out.
After 4 days wash the salt off by submerging in water for 30 mins changing 3-4 times. Dry and leave uncovered in the fridge for 24 hours.
Smoke for 2 days over beech, oak is too aggressive, but if you have a fruit wood it gives a fantastic flavour.
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Thank you @Spira_mortalis . That looks good. Yes we have a good boucherie and they are used to leaving the couenne on for us.I’ll give this a go 
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Great suggestion, we weren’t aware of them, yet only 25 minutes away. Thank you, we look forward to giving them a try.
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Me too.
What’s the difference except in french sausages you have to look out for the odd bit of bone
Since Brexit,most people in northern France have been ordering meat and black pudding etc from the Republic of Ireland,good quality,good price,free delivery,are there any companies in France that can offer the same,thanks.
I don’t think I’ve ever experienced that problem.
Taste
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And texture.
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