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Before becoming the Parisian star of the charcuterie industry, the Verot family began by shining on the charcuterie scene in Saint-Etienne. Today, it is Gilles, Catherine, his wife, and their teams who hold the torch. To be tasted in particular the pies, house specialties, of which the "Oreiller de la belle Aurore" (game, poultry, pork and veal stuffing, duck foie gras, morels) available only in September. Each season has its own novelties, such as this cubist Hure (pig's tongue, duck, foie gras, apple and hazelnuts) in the fall-winter of 2022.
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Members' reviews on MAISON VEROT
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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-le saucisson sec de Laguiole est peu goûteux, trop maigre
- le saucisson à l'ail est carrément décevant, caoutchouteux, trop salé
- les rillons beaucoup plus savoureux mais pas assez grillés et croustillants.
En résumé, déception générale sur ces 3 produits . Pas vu de différence avec mon boucher.