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At Cavignac & Wilson, we blend traditional craftsmanship with the unique flavors of the Kingdom to offer exceptional cheeses.
The ultimate experience: 7 exceptional cheeses for an unforgettable taste journey through the Kingdom.
The ultimate experience: 10 exceptional charcuterie items for an unforgettable taste journey through the Kingdom.
Torchon Ham Crafted according to our traditional artisan expertise, this ham is shaped by hand and cloth-cooked (au torchon) in a vegetable and juniper broth, allowing you to create cold platters and balanced meals in any season! It pairs equally well with salads, sandwiches, mashed potatoes, roasted seasonal vegetables, raclette, or pasta gratins!
Dry-Cured Ham Unlike cooked ham, dry-cured ham is a salted pork leg that is dried and aged for several months to develop its aromas. Its production involves dry salting with Kampot pepper and Cognac, followed by slow drying and aging in a drying room, giving it a firm texture, powerful taste, and dark red color. It is best enjoyed in thin slices, on its own, with melon or figs, or used in hot dishes.
Dry Sausage A preparation crafted by us using an artisanal recipe with Cambodian pork. We season our sausage with black Kampot pepper ground at the very moment of preparation. This exceptional spice, with its unique aromatic bouquet, reveals warm, woody notes and a hint of sweetness upon drying that perfectly embrace the delicacy of the pork. A skillful balance between the strength of the spice and the melting softness of the meat.
Garlic Sausage "Our garlic sausage is a tribute to the fundamentals, pushed to excellence. The melting texture and flavorful fat of Cambodian pork offer an ideal base to welcome the aromatic and slightly pungent touch of quality garlic and Kampot pepper. The challenge for an exceptional sausage is not to make a product that is 'very garlicky,' but to achieve a perfect balance where the garlic sublimates the meat without overpowering it. This requires rigorous selection and mastery of dosage."
Country Pâté Country pâté is perfect for illustrating your story. This "old-fashioned" or "family-style" classic demonstrates how your Cambodian pork reinvents a French tradition. The idea is to transpose a rural French recipe using your exceptional raw materials. We don't change the soul of the dish; we sublimate its heart. Slow cooking (1h45 to 3h) in the oven, often in a bain-marie for gentle, uniform heat. Aging: The pâté develops its full flavor after several days in the cold (24h minimum, up to 4 days). This is a hallmark of artisanal expertise.
Pâté en Croûte We create an extremely fine Cambodian pork mousseline stuffing, into which we encase duck confit fillets. Each bite offers a symphony of textures: the melt-in-the-mouth stuffing, the tenderness of the fillet, and the crunch of the pastry.
Duck Rillettes We select Cambodian duck breasts; the pieces are cooked for a long time at low temperature. This gentle cooking process can last several hours and tenderizes the meat until it falls apart at the touch. Seasoned with salt, Kampot pepper, garlic, shallots, and thyme.
Chorizo Chorizo is a cured meat of Spanish and Portuguese origin, traditionally made from pork. It is seasoned with salt, dried red Kampot pepper, and paprika, which gives it its characteristic red color and taste. Chorizo is a central element of Iberian gastronomy, used both as tapas and in stewed dishes like paella.
Mango Wood Smoked Pork Belly Discover our Mango Wood Smoked Pork Belly, a charcuterie treasure that brings a smoky, savory touch to your favorite recipes. Savor this delicately smoked meat, prepared with care to offer you an incomparable taste experience. Each slice reveals a palette of complex flavors, ranging from woody and smoky notes to the sweetness of the meat. Versatile and easy to cook, it can be used to enrich your soups, stews, and quiches, or simply enjoyed as is with your favorite dishes.
Toulouse Sausage The Toulouse sausage is an artisanal specialty from the South-West of France, recognizable by its generous meat content (pork shoulder and belly) seasoned with salt and Kampot pepper, stuffed into a natural casing, with no added water, coloring, or preservatives. It is emblematic of Cassoulet but is also enjoyed grilled, pan-fried, or with vegetables. Do not prick it, to preserve its juiciness.
Oriental Merguez The Oriental Merguez is a spicy red sausage of North African origin, made primarily of 60% beef and 40% ground lamb, and seasoned with cumin, harissa, and Kampot pepper, giving it its characteristic color and spicy taste. Often grilled, eaten in a sandwich (with bread and harissa), or integrated into dishes like couscous, it distinguishes itself from other merguez sausages by a more intense flavor typical of oriental spices.
