Fruit symbols of a vast territory, chestnuts and chestnuts have fed men and their herds over many centuries, often protecting them from famine. The chestnut cultivation area evolved with demographic variations until it became in the 19th century the pillar of the economy of our regions.
Chestnuts harvested in autumn can be eaten fresh . Traditionally, a part is intended when drying in order to be consumable all the rest of the year. Thus, the dehydration of chestnuts takes place in buildings called "clèdes" or "secadous". In these dry stone constructions, the chestnuts are arranged on a slatted floor under which a heat source allows optimal drying. The chestnuts are then peeled to remove the two skins surrounding the almond. There is also in the Cévennes, a significant density of mills which reveal the manufacturing of flour chestnut.
Mixed with pork from France, this terrine will be perfect as an aperitif, on a slice of country bread.
Located in the heart of Larzac, in the Grands Causses Regional Natural Park, the PAPILLON-MARMUS cannery is a family business
for 3 generations. Our artisanal manufacture respects the standards
HACCP sanitary ware and allows us to export to the world with the identity
“Made in Aveyron”.
True to our values, the recipes are prepared with a knife with particular attention to the French origin and the quality of the ingredients.
Since the beginning, we cook without coloring or preservative , lactose and flour free …
Our know-how cultivates authentic taste and the values of TRUE.
In the 1950s, the enthusiasm and the work of Madame PAPILLON and then of her children made our deli meats known to the largest
tables like Jacky Kennedy’s. Our philosophy has been rewarded with great distinctions including that of “ Best French organic product “.
“My cooking has always been simple and true like the people of Aveyron. I have never used any coloring, additive or preservative and I am very proud that my grandson has remained faithful to these values. the most is that today our terrines are up to date when we simply haven’t changed anything. ”
The Founder, Mme Papillon.