Maison Duculty

This family-run business is now a major player in charcuterie production. It makes cured charcuterie using an ancestral artisanal method, which has been handed down through the family since 1816. The company is located in the heart of the Pilat Regional Nature Park, in the town of Terrasse-sur-Dorlay (Loire).
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.