Charcuteries Drôme

A regional benchmark! The Limouches drying room and workshops are located on the pass of the same name, at an altitude of 1,000 m. The company was founded in 1962 by Alex Chomarat, with his son Gilles taking over in 1993. The house's flagship product remains the caillette, a small round pâté with herbs and spices. Also tasty are ham, raw or cooked, sausages, herb sausages, murson... Stores also in Montélier and Col des Limouches.

All gastronomes lovers of cochonnailles often agree on this point that the best meats are usually not in the dry climate regions. Unfortunately, we could say for the Diois if there were, fortunately, exceptions. Here is one, which perhaps confirms the rule, in any case does not fear the competition of products "made in Haute-Loire" or "made in Ardèche". It is only to see the army of the ham hung on the ceiling. And other treasures are also available among which home chorizos, stomachs, herbal sausages.