Charcuterie drying room.


The emergence of artisanal charcuterie that highlights great Spanish, French and Italian traditions in terroir-inspired recipes is a new trend in Québec. The wellbeing of the animals, attention to detail at every step and patience as the products cure are all important parts of the artisans’ work.

The expert producers at Les Cochons tout ronds in the Îles-de-la-Madeleine make a world-renowned ham that is salted, dried and cured for over a year. Through their products, our terroir travels far beyond our borders.

Photo: Les Cochons tout ronds.