Charcuterie Ghibaudo

Dinna and Laurent Pottier respect the Ghibaudo tradition (founded 1877) by maintaining the original Piedmont-Niçois recipe for its porchetta (suckling pig seasoned with thyme, sage, and bay leaves). They create other marvels for pork aficionados: andouillettes and caillettes; sausages with apples, with nuts, with chesnuts; “perugine” (sausages with pepper and fennel) and “lou trulé” (Niçois sausage with onions).