This butcher from Mayenne makes one of the best sausages in France

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Franck Héron, from Mayenne, Oisseauwon the title of the best sausage grilled 2024, during the 18^e edition organized by the Commanderie des Fins Goustiers of Duchy of Alençonon October 5 and 6, 2024 in Saint-Germain-du-Corbéis.

90 jurors

90 jurors, specialists and volunteers, made up the jury. “The product was evaluated on its aspectits softness, its taste and its smell. I got 17.7 out of 20,” announces Franck Héron.

Local ingredients

The professional from Oisseau, “artisan with golden fingers”, does not intend to reveal all his manufacturing secrets, but he nevertheless agrees to lift the veil slightly on the recipe for this very popular sausage.

It starts with the choice of products. I am very demanding, because I work with quality pigs using as pieces, breast, shoulder and throat to make sausages threaded into pork casings, about fifteen centimeters long.

“I use Bleu-Blanc-Cœur pork for its richness in Omega 3thanks to a diet enriched with flaxseed for pigs.

Meat has a reduced environmental impact with 20% less CO2 emissions.

Also, it was proven that the use of these elements increased at the same time “the biodiversityand the establishment of sustainable agricultural practices », assures the craftsman.

As a bonus, animal welfare is also promoted.

90 kg per week, 200 kg in summer

On average, the butchery sells 90 kg of sausages per week, with peaks of 200 kg in summer. Its customers are within a 20 km radius around Oisseau.

Franck Héron admits that, “Medals and titles are meaningful, they add value to the homemade product.”

To make the most of this fresh 100% pure pork sausage, Franck Héron suggests cooking them delicately. “First, it is advisable to stay near the barbecue, to turn them often.” Also, in order to preserve its internal aromas, they must absolutely not be pricked, so that the “good sauce” does not escape through the hole. Pro tip.

Franck and Aurélia Héron butcher shop, 19, place de l'église in Oisseau. Facebook, Héron butchery and charcuterie.

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