The Salaisons Marco Meyer
The Salaisons Marco Meyer are producers of the „Marque Nationale“ham. We strictly respect national and international quality and hygienic standards.
Even if the manufacture of our products relies on our ancestors know how, we do not hesitate do modernize our production equipment.
Due to our business evolution over the past years, we and our team are now able to produce a weekly amount of 800 hams. And since de production takes at least 12 months, in maturation and smoking rooms can be found constantly between 30.000 and 35.000 hams.
The hams are salted just after their arrival. Afterwards they are pended 6 months in a resting room.
After this maturation, they will be smoked by an beech fire, which essential to the taste development of our hams. Then they will be covered with pig lard and put in drying rooms for 6 to 18 months. You have to be patient.
You are welcome to taste our ham with one of our homemade beers in our restaurant. All the products can be found and bought in our butchery shop.
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