Saucisson de l'Ardèche

The firm presents itself as an artisanal salaison born in the heart of the mountains, on the borders of Haute-Ardèche, Loire and Haute-Loire. It traces its family history back to the 1870s, when grandfather Chaillot traded in live pigs; it was in 1947 that the four Chaillot brothers — Jean, Camille, André and Marcel — opened the first workshop, measuring 60 m² in the Lapras district of Roiffieux. Today it employs around twenty staff and claims the trading name LC Salaisons en Ardèche; it is run by Georges Champeix, who defines himself as an « éleveur salaisonnier » after more than thirty years of pig farming in Cantal.

The range relies on the Ardèche PGI (IGP), the "Origine Montagne" designation and organic certification; the firm also claims recognition from the Collège Culinaire de France and the "producteurs, artisans de Qualité" logo. It affirms that it selects French meat, mainly sourced from the Massif Central, without colourings or added nitrite salt, cased in natural gut and then slowly cured in a drying room, where a natural white and grey bloom develops. Five hampers make up its online sales: Colis PGI Ardèche, Colis Bio Français, Colis « Porc de nos Montagnes », Colis Longe séchée de porc and Colis Découverte.

In the locality of Les Beaumes, in Joyeuse, this cured meat producer crafts its saucissons and sausages under the Père 3 Fils brand, made exclusively from fresh French pork. Production follows a method claimed to be artisanal and traditional — traditional mincing, a colouring-free recipe, natural casings, hand-tying without metal clips — followed by drying in the natural Ardèche air, which develops the grey-to-green bloom characteristic of slow drying. The house registers its Saucisson de l'Ardèche and Saucisse de l'Ardèche under the Ardèche PGI (IGP), contributing to the economic development of the southern Ardèche area through its two workshops, one in Joyeuse and the other in Largentière.

The range extends beyond PGI specialities alone: it also includes chorizos (mild, hot, extra hot, with black olives), a “health and well-being” line, and snacking products — pure pork sarments, sarments with cantal or hazelnuts, and assorted saucisson packs (walnut, cantal, chilli, herbs). Its cured meats are sold through supermarket chains, notably in Monoprix and Super U stores.