Dried sausage with Roquefort
Maison Chillet
It’s in Saint-Symphorien-sur-Coise, the birthplace of the Lyon rosette, that Maison Chillet has been making sausages since 1902, with the greatest respect for the raw materials used and a concern for ‘home-made’ products.
For 5 generations, the same methods have been used, perpetuating an unbroken tradition in which each sausage is made with patience and precision.
At Chillet, the raw materials are rigorously selected and the seasonings are homemade. As part of its commitment to quality, the company uses only natural casings and has its own casing workshop.
