Brand profile
@lephilou.normand
Butcher, charcutier, caterer, roaster for 37 years, in the same house, we train apprentice butchers near Caen in Normandy. We produce more than 70 sausage recipes in our laboratory. Since 2015, after perfecting our recipe for a year, we have been offering a new product developed in our laboratory: a dry, skinless sausage! Adapted from the Auvergne recipe in Normandy style, our sausage, tender in the mouth, can be enhanced with Camembert, goat's cheese, Provençal-style lamb, Pont-L'évêque etc. A wide choice of flavors for aperitifs with the particularity of having an original shape. We make it a point of honor to use all Norman cheeses in the different recipes. “In gastronomy, we do not file patents. We therefore filed a Soleau letter and registered a trademark “LE PHILOU NORMAND” for this new product. »
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