Charcuteries Trélins

Charcuterie is part of a family heritage for Stéphane Chazal. It's on the family farm that "he learned the manufacture of dry sausage and terrine that he proudly offers to his loyal clientele. All meat was selected from local farmers. Guaranteed quality. In Chazal, you'll find specialities like the bardin bag, a big sausage made with a farmer's pig mixture that will dry 4 to 12 months before being eaten cooked, hot or cold as you want. The Boën region is known for its boudin to the grass whose recipe is kept secret by the maîtres. This artisan will slip you with cabbage, leeks, spinach and some magic herbs. To enjoy without batting.