Charcuterie Laurent Bernier

Renowned throughout the region, the Laurent Bernier charcuterie in Chauvé is the place to go for epicureans who appreciate traditional charcuterie.

In his laboratory, Laurent Bernier, Master Charcutier, and his team concoct a veritable ballet of flavours with homemade charcuterie made from Label Rouge farmhouse pork.


All Bernier charcuterie products are homemade, even those that require patience, such as dried sausages (minimum 30-day curing period) and dried hams (8-month curing period required).

Bernier charcuterie products


ham: a must for ham lovers, the most awarded ham in France has been here since 2013.
pork rillettes: smooth and delicious
pâté de campagne: traditional and comforting
grilling sausages and chipolatas: perfect for the barbecue
smoked ham and country ham: classics
marinated meats made from pork, beef or duck
black pudding: for lovers of intense flavours
regional specialities: sausages with Curé Nantais, with local wine, with samphire from the Breton marshes (dry sausage or cooked version)
and many more original and creative recipes...


Bernier charcuterie adapts to the seasons! In autumn and winter: semi-salted meats for stews, tripe, sauerkraut and white puddings... In summer: a wide range of marinated meats, sausages and chipolatas for barbecues.


Expert Laurent Bernier's advice for tasting his products:
To enjoy charcuterie and bring out all its flavours, you shouldn't eat it too cold. The trick is to take the preparations out of the fridge ahead of time. As for barbecues, take your time when cooking and don't cook at too high a temperature. And above all, don't prick your sausages before grilling them!

Direct sale at the Chauvé shop:


Wednesday, Friday and Saturday, 8am to 1pm and 3.30pm to 7pm
Tuesday and Thursday from 8am to 1pm



Direct sales at local markets:


Tharon-Plage: Saturdays (September to June) and Tuesdays and Fridays (July and August)
Saint Père-en-Retz: Tuesday
Frossay: Thursday
Saint Brevin-les-Pins: Thursday and Sunday
La Bernerie-en-Retz: Friday
Paimboeuf: Fridays (except July and August)



Did you know?
Laurent Bernier has over 40 years' experience in the food trade (butcher and charcutier). He's been in Chauvé for 28 years! Over the years, he has surrounded himself with a fine team of seasoned professionals.

The Laurent Bernier charcuterie is one of the Chauvé producers featured by the Destination Pornic Tourist Office.