Category Archives: Specialty Foods

Charcuterie: Books for meat lovers

Charcuterie is the branch of cooking Pork-Cutsdevoted to prepared meat products, primarily from pork. Originally intended as a way to preserve meat before the advent of refrigeration, cured meats are prepared today for their flavors derived from the preservation processes.

Interest in charcuterie has exploded over the past decade.  Sure, charcuterie has been around forever, but now the demand for home-made meats has reached fever pitch. People are hooked on fine meats. If you want to explore the world of cured meats and sausage making, we have a few books that will get you started. Continue reading

Clément Faugier Crème de Marrons

A recipe, design and product that hasn’t changed in over one hundred years? These ingredients might seem to make for a very outdated marketing strategy, but French food company Clément Faugier has proven that an unaltered offering for the last century has the French coming back for more.

chestnut spreadThat offering is Crème de Marrons de l’Ardèche (sweet chestnut purée from the Ardèche), invented by company founder Clément Faugier. Faugier first set up a chestnut-based foods factory in the small village of Privas, in central France in 1882. What started out as a family business with a dozen employees has grown into one of France’s most respected food brands with exports to over 80 countries.

For the first three years, the factory made marrons glacés, or candied chestnuts, a popular delicacy in France. Trying to find a way to recycle the “debris” from these sweets, Faugier created his own recipe for crème de marrons. The factory has been churning out the stuff ever since and it has become a popular food, eaten with yogurt, ice cream and many other sweets throughout France. Today, Clément Faugier’s crème de marrons holds a monopoly in that food category with an 80 percent market share in France. Continue reading