MAISON MONTAMAT
Ships orders within 6 to 10 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2018
Instagram
maison_montamat
Since 1896, the MONTAMAT family has been keen to perpetuate the authentic, simple and sincere taste of traditional charcuterie.
I am Frédéric, 5th generation of Maison MONTAMAT. Charcutier and chef in major Parisian houses and abroad (Le Crillon, Potel & Chabot, Villa Farnese...),I wanted to take over Maison Montamat so that our precious ancestral know-how continues.
My sons, and I, are committed to respecting taste by locally selecting women and men, and through them the product with which we have decided to work in an equitable relationship. We therefore work with impeccable and local raw materials, such as AOP Espelette Pepper, Salies IGP Salt, IGP Sud-Ouest Pork, Kintoa Pork, Bayonne Ham, etc. All our recipes are developed in our workshop in Urrugne (64) in the Basque Country.
Our team works according to the rules of the art: in accordance with the HACCP hygiene standards of the profession, and with constant respect for the product: selection, cutting, preparation, cooking.
We develop recipes without any artifice, gluten-free, nitrite-free, additive-free, coloring-free, in complete transparency for the consumer. Our range is now available in the world of charcuterie, canned goods and ready meals.
Local products that are dear to us, traditional, healthy and delicious recipes and a pinch of daring, this is the journey we offer you!
I am Frédéric, 5th generation of Maison MONTAMAT. Charcutier and chef in major Parisian houses and abroad (Le Crillon, Potel & Chabot, Villa Farnese...),I wanted to take over Maison Montamat so that our precious ancestral know-how continues.
My sons, and I, are committed to respecting taste by locally selecting women and men, and through them the product with which we have decided to work in an equitable relationship. We therefore work with impeccable and local raw materials, such as AOP Espelette Pepper, Salies IGP Salt, IGP Sud-Ouest Pork, Kintoa Pork, Bayonne Ham, etc. All our recipes are developed in our workshop in Urrugne (64) in the Basque Country.
Our team works according to the rules of the art: in accordance with the HACCP hygiene standards of the profession, and with constant respect for the product: selection, cutting, preparation, cooking.
We develop recipes without any artifice, gluten-free, nitrite-free, additive-free, coloring-free, in complete transparency for the consumer. Our range is now available in the world of charcuterie, canned goods and ready meals.
Local products that are dear to us, traditional, healthy and delicious recipes and a pinch of daring, this is the journey we offer you!
