Our Workshops

The legacy of craftsmanship, the signature of excellence

Artisanal Know-How

At LAKOUM, each product is the fruit of artisanal know-how passed down from generation to generation. Our workshops are the beating heart of our establishment, where French tradition and gastronomic innovation meet to create exceptional artisanal charcuterie.

We have chosen excellence: premium HQC-certified meats, noble ingredients (black truffle, Comté AOP, Espelette pepper AOP), and a mastered aging process that reveals the full complexity of flavors.

Meat Selection

It all begins with rigorous selection. We work exclusively with HQC-certified veal and beef, chosen for their exceptional quality and impeccable traceability.

Our Selection Criteria

HQC Certification: Strict adherence to quality standards
Premium quality: Meats selected for their tenderness and flavor
Complete traceability: From farm to your table
Ethics: Respect for animal welfare

The Manufacturing Process

1. Preparation

Each piece of meat is prepared with care: precise cutting, meticulous trimming, and respect for the noble cuts. For our sausages, we use a balanced mix of veal and beef. For our coppas, we select the veal collar, the most tender cut.

2. Seasoning

This is where our signature comes to life. We incorporate exceptional ingredients:

Black summer truffle (Tuber Aestivum) for our gourmet sausages
Comté AOP 18 months for a bold cheese-charcuterie pairing
Espelette pepper AOP for a refined Basque touch
Maquis herbs (rosemary, thyme, savory) for a Mediterranean escape
La Vera paprika smoked over oak wood for our chorizos

3. Stuffing and Drying

Our sausages and chorizos are stuffed into natural casings, then begin their drying process under controlled conditions. Temperature, humidity, ventilation: every parameter is precisely monitored.

4. Aging

This is the noblest stage, requiring patience and expertise. Our aging cellars maintain optimal conditions so that each product develops its unique personality.

Aging period: From 3 to 8 weeks depending on the product, to achieve the perfect balance between texture and flavor.

Quality Control

Each LAKOUM product undergoes several quality control stages:

Visual inspection: Verification of appearance, color, texture
Olfactory inspection: Validation of characteristic aromas
Taste inspection: Systematic tasting to ensure flavor balance
Sanitary control: Strict adherence to hygiene and food safety standards

Only products that meet our standards of excellence bear the LAKOUM signature.

Vacuum Packaging

Once aging is complete, each product is vacuum-packed to preserve its freshness and aromas. This technique ensures optimal preservation while respecting the product's integrity.

Our gift boxes are then assembled by hand, with particular attention to presentation. Each LAKOUM box is designed to offer an exceptional gastronomic experience.

Our Commitment

At LAKOUM, we believe that certified charcuterie can be synonymous with gastronomic excellence.

We refuse to compromise on quality. Each product is the result of meticulous work, a passion for authentic taste, and a deep respect for our customers.

From our workshops to your table, we put all our expertise at the service of your culinary pleasure.