Skinless sausage is possible with Philou Normand near Caen
Through Agathe Caudron
Published on
Disposable blouse, charlotte and socks: “who says agribusiness, says hygiene kit”, explains François Lemarinier, butcher and manager of the company The Philou Normand before entering the premises.
The name “comes from my son’s first name, Philippe”. The place is dedicated to making dry sausages without skin, and is located in Cagny, east of Caen (Calvados). Installed in this former car garage since March 2021, François Lemarinier also has a butcher’s shop in his name in the town. François Lemarinier received a loan of € 82,398 from the Normandy Region to create this charcuterie manufacturing unit. The total investment is 1 million euros.
What is the “Impulse development investment” scheme?
Aid from the Normandy Region for the creation of a charcuterie production unit “is repayable in two years”, explains François Lemarinier. The butcher-butcher took the necessary steps by contacting the ADN service (Development Agency for Normandy). “It saved me from being bombarded with credits and going up faster.”
The purpose of this device is “to support Norman business leaders who wish to create an establishment, develop, diversify or take over a business”, specifies the Region.
The beneficiaries are “companies, the size of which meets the criteria of the European regulations in force, having at least one establishment in Normandy”.
François Lemarinier is “the only one to make dry, skinless sausage in an artisanal way in Normandy”.
38 kinds of sausages
In the production room, his four employees are each at their post.
While one cuts the meat, two others cast the chair into heart-shaped molds.
The last one passes the future sausages under water.
We soak them in water to have a certain homogeneity, so that they all have the same shape and are more harmonious.
Then the pork, beef, veal, lamb or poultry sausages will be placed on racks and stored in a dryer at 17 ° C. They will then dry for three weeks.
François Lemarinier can thus place in this room “28,000 sausages of 38 different shapes”. Each shape represents a diverse recipe.
The duck-shaped ones are duck à l’orange. Those in the shape of fish are smoked salmon …
Every week, 3,000 sausages are ready and will be sold to its 140 resellers: “bars and creameries”.
“What is the use of spending gut for nothing”
François Lemarinier does not wish to divulge his recipe. We will never know if the flattened shape is important or not to confine dry sausage without skin …
All we can see is that a “natural flower forms around the sausage. What is the use of spending gut for nothing. “
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