Last updated date : 28/10/2023
At Maison Duculty, the ambition is to produce charcuterie imbued with passion, to accompany moments of pleasure, sharing and conviviality, while preserving the know-how of our ancestors.
To make a high quality product, Gaëtan Duculty scrupulously respects the artisanal production methods of his ancestors, with no chemical additives. It all begins with stringent selection of ingredients, with shoulder, lard, loin, spare rib, breast or ham from regional farmyard pigs raised outdoors.
Next, the meat is naturally matured in the pure air of the Pilat Regional Nature Park.
The saucissons, in a natural pork casing, are dried on wooden bars, enabling the development of the fungus that guarantees its unique flavour. Gradually, this fungus, named ‘Penicillium roqueforti’ grows around the charcuterie. The maturation period lasts several weeks (and up to 18 months for certain pieces). This production method guarantees an authentic taste.
Guided by tradition, we hold the title ‘Maître-Artisan’ (Master Artisan), a guarantee of professionalism and quality, and are certified as an ‘Entreprise du Patrimoine Vivant’ (Living Heritage Company), a symbol of our attachment to our rural and traditional roots.
20 rue Ferrandière - 69002 Lyon 2ème
All year round
Opening hours on Monday, Tuesday, Wednesday, Thursday, Friday and Saturday between 10 am and 7 pm.
Closed exceptionally on January 1st, Easter Monday, Feast of the Ascension, Whit Monday, May 1st, May 8th, July 14th, August 15th, November 1st, November 11th and December 25th.
- Accessible for self-propelled wheelchairs