By Lorrie Baumann

With more than 100 different cooked and cured charcuterie products, including pates, mousses, duck confit and duck rillettes, as well as sausages and boudins, Fabrique Délices has earned its place as one of the USA’s premier producers of artisanal French-style meat products.

“We do products for chefs to cook with and products that are ready to serve,” says Sébastien Espinasse, Fabrique Délices’ Vice President of Sales and Marketing. “We believe that if we do quality food, the chef will recognize that and put their stamp on the product. They put our food on their menu, and that is a big recognition to us…. When you come from a foreign country to the U.S., when you have a French restaurant, you try to recreate the food you had at home, and the most important part is to find the ingredients.”

Fabrique Délices makes all of its products in California’s Bay Area, from pork that comes from Iowa, chicken from Mary’s Free Range Chickens and pasture-raised lamb from New Zealand. “The recipes are traditional and authentic. We are not trying to Americanize the product, to tweak the recipe to suit American tastes so we can sell more product,” Espinasse says. “This is the closest to French tradition you can find in the U.S. We want to keep doing it.”

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“We don’t use preservatives, artificial ingredients, MSG, any of that,” he adds. “We use the real spices, no extracts. Sometimes you can have some variation: when you use cayenne pepper, sometimes there is variation from one year to the other, and sometimes people notice it. In the U.S., people are very sensitive to change. Artisan products, sometimes this is the way it is.”

Authenticity and quality are so important to Espinasse that he’s now organizing an American Charcuterie Society to promote those values. “I’m going to try to push it through and get some retailers, some distributors, manufacturers, maybe put a party together and try to move forward,” he says. “We are a group of people and we are going to try to move this forward because we need to grow the charcuterie industry, and the only way we can grow charcuterie is for the whole industry together.”

Those who are interested in being part of the American Charcuterie Society should contact Espinasse at sebastien@charcuteriesociety.org.