128 years ago, the art of making Boulogne arrived with the people of our region who migrated to Northern France to work the land "in season." Boulogne was known and highly sought after far beyond our region at that time.

Today, dried sausages are filled and clipped into pre-tied and pre-formed artificial casings at a high speed using a machine. We still manually apply a natural membrane around the meat mass and use a pointed (plastic) stick instead of a clip.

Boulogne is square in shape and has a characteristic grain structure. We tie a flax yarn once behind the stick and create a second knotted loop to enable hanging and smoking with oak chips. Our Boulogne only acquires its familiar dark red color and unique flavor after a long maturation and drying process.

This artisanal production is our greatest asset and makes all the difference. Boulogne is a very complex product to make. Optimal production is ultimately determined by expertise and passion.