150 years is both a long journey and a short step in the course of time. For Salaisons Sabatier, it is a story of five generations, passion, and tradition that has shaped the world of Burgundian charcuterie. Since 1874, this family business has gone through decades of change, while remaining true to its roots and values. This Saturday, June 29, 2024, Arnaud Sabatier, the fifth generation president, celebrated this incredible human and gastronomic adventure.
A Story of Family and Know-How
- Five Generations of Sabatier
It all began in 1874 when Antoine Sabatier, a young man from Fleurey-sur-Ouche, opened a shop under the market halls of Dijon. Since then, 15 members of the Sabatier family have contributed to the growth of the company. Today, Arnaud Sabatier and his wife run the company, while their children, Antoine (20 years old, student at Polytech Dijon) and Alexandre (17 years old, student at Lycée Carnot), are preparing to take over.
- 150 Years of Parsley Ham
Marbled ham, emblem of Burgundian cuisine, has been at the heart of Salaisons Sabatier’s production for 150 years. This dish, also known as Easter ham, is prepared with care: the pork meat is cooked in a broth flavored with white wine, mustard, and vinegar, with a bouquet garni, garlic, onion and carrots. Everything is then coated in a parsley jelly, offering a unique and irresistible flavor.
- Six Production Workshops
Salaisons Sabatier are made up of six production workshops, each specialized in a product category:
- Dijon cured meats (Dijon) : Main site dedicated to parsley ham, employing 45 people.
- With Burgundy Ham (Nuits-Saint-Georges) : Specialized in the production of white ham, with 25 employees.
- Dussert (Arleuf) : Historic house founded in 1903, known for its dry-cured Morvan hams, with 10 employees.
- Territories of Morvan (Onlay) : Specializing in cooking terrines, employing 12 people.
- Frairie de Bourgogne (Allériot) : Producer of preserves, with 10 employees.
- Rethel Charcuterie (Rethel) : Renowned for its IGP white pudding, with 10 employees.
Each site contributes to the diversity and quality of Sabatier products, creating a veritable galaxy of flavors.
- 100% Côte-d’Or Parsley Ham
In March 2023, Salaisons Sabatier launched 100% Côte-d’Or marbled ham at the Salon de l’Agriculture in Paris. This initiative aims to guarantee a local logistics chain, ensuring that the pigs used have been raised in the Côte-d’Or department. This product reinforces Salaisons Sabatier’s attachment to their terroir and the quality of raw materials.
Each year, Salaisons Sabatier uses 40 tonnes of parsley, a crucial ingredient for blue-veined ham. Arnaud Sabatier dreams of becoming his own parsley producer, thus adding a new local and sustainable dimension to production.
- Guinness World Record: 330 Kilos of Parsley Ham
In 1991, Roger Sabatier, Arnaud’s father, made the largest parsley ham in the world, weighing 330 kilos, at the Dijon International Gastronomy Fair. This record, registered in the Guinness Book, was cut by the three-star chef Bernard Loiseau. This event not only left its mark but also served as a spectacular communication plan for Burgundy.
- 15,000 Dry Hams in Refining
In Arleuf, 15,000 dry-cured hams are constantly maturing in the wind of the Morvan. The Dussert house, taken over by Arnaud Sabatier, perpetuates the tradition of outdoor pig farming, producing hams of exceptional quality. These excellent products have become true ambassadors of the Morvan region.
A vision of the future
Salaisons Sabatier is not just a company, but a true family institution that embodies the values of tradition, quality and respect for the land. Each generation has made its contribution, innovating while respecting ancestral recipes. Today, Arnaud Sabatier expresses his gratitude to all those who participated in this adventure, while looking to the future with optimism. Salaisons Sabatier continues to seduce lovers of good charcuterie with high-quality products and unrivaled know-how.
On the occasion of this 150th anniversary, we celebrate not only a company, but also a living culinary heritage. Happy birthday to Salaisons Sabatier, and may the next 150 years be even richer in taste, innovation, and traditions.
