Saucissons Roches Blanches
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 1947
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For four generations now, we have dedicated ourselves to a single activity,
a single product: dry sausage with a traditional flavor.
The history of our Norman sausage:
At a time when fishing was still a highly productive activity, Norman sailors would spend weeks sailing to Newfoundland.
The concern for preserving food was very important.
Salting was then the most used means to allow fishermen to feed themselves for long periods.
Dry sausage, pork meat dried in the fresh air and salted with sea salt, quickly became very popular with fishermen.
Surrounded by straw which absorbed the moisture from the meat and stored in oak crates, the dry sausage could then be kept for several months.
Marcel Malandain, a charcutier by trade, began making his dry sausages near our beautiful white cliffs.
For four generations now, we have dedicated ourselves to a single activity, to a single product: dry sausage.
So our one and only claim is to do this very particular job according to the rules of the art, to present on the market products which obviously comply with current requirements, but which our ancestor, Marcel Malandain, would undoubtedly not have been ashamed of.
With an ambitious and motivated team, Roches Blanches has managed to evolve to become an innovative craft company at the forefront of its sector while remaining faithful to its traditions.
a single product: dry sausage with a traditional flavor.
The history of our Norman sausage:
At a time when fishing was still a highly productive activity, Norman sailors would spend weeks sailing to Newfoundland.
The concern for preserving food was very important.
Salting was then the most used means to allow fishermen to feed themselves for long periods.
Dry sausage, pork meat dried in the fresh air and salted with sea salt, quickly became very popular with fishermen.
Surrounded by straw which absorbed the moisture from the meat and stored in oak crates, the dry sausage could then be kept for several months.
Marcel Malandain, a charcutier by trade, began making his dry sausages near our beautiful white cliffs.
For four generations now, we have dedicated ourselves to a single activity, to a single product: dry sausage.
So our one and only claim is to do this very particular job according to the rules of the art, to present on the market products which obviously comply with current requirements, but which our ancestor, Marcel Malandain, would undoubtedly not have been ashamed of.
With an ambitious and motivated team, Roches Blanches has managed to evolve to become an innovative craft company at the forefront of its sector while remaining faithful to its traditions.
