About CHARCUTERIE PASCAL FLORI / SARL SAN MIGHELE

About CHARCUTERIE PASCAL FLORI / SARL SAN MIGHELE

About CHARCUTERIE PASCAL FLORI / SARL SAN MIGHELE

About CHARCUTERIE PASCAL FLORI / SARL SAN MIGHELE

About CHARCUTERIE PASCAL FLORI / SARL SAN MIGHELE

I started my farming activity in 1989, at the age of 25, in my native village of Murato. With the help of my friends, I built my first processing workshop, with a smokehouse, respecting the tradition and know-how of the elders. I began making charcuterie in 1992. I quickly realized the weaknesses of tradition without technical mastery. I then traveled to regions renowned for charcuterie: Spain, the Basque Country, Italy... I synthesized all these methods. I worked mainly on mastering salting, which led me to work with the greatest French chefs. In 2013, I integrated my new production unit, meeting European standards, to meet the demands of an increasing number of new clients. Tradition and craftsmanship remain at the heart of my concerns. Still based in my village located in the mountains, at an altitude of 500m, which allows the products to benefit from natural drying and humidity conditions, yet with current techniques that ensure the products are of equal quality throughout the year.Read their story