The Magerotte family have been butchers since 1900?! And that’s not all… This Ardennes dynasty’s coat of arms could legitimately display a pig that’s a hybrid Duroc and Landrace breed (75% and 25%, respectively), as they pioneered the way to help restore this animal to its natural environment – these days, you’ll see them rolling around in the meadows dotted with apple trees at the entrance to the village. In addition to the farm, the clan has doubled down with a rustic shop adorned with two green awnings, in which sausages are displayed as far as the eye can see (made with a local Saint-Monon beer, or with honey, shallots and garlic); fantastic “crosses” (dried and smoked shank, perfect for pea soup); old-fashioned prime ribs prepared with a thick rind for pan-frying; or even medieval-style feasting hams (enough to feed a party of 25!) cooked in stock and glazed with a honey marinade. Hear ye, hear ye! A second shop is planned in Rochefort, in collaboration with the Lhoist brothers from the Tero restaurants. // Salty Lychee
THE HIDDEN GEM: The ham cured for one year (€73)
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