Provençal Caillette

The Telme house is a charcuterie expertise passed down through three generations, using local and noble ingredients, with a constant demand for quality. Our recipes are developed and made in the heart of Provence, respecting traditions and true flavor.

Here is the interpretation of the Provençal caillette according to Gaston Telme, an iconic recipe created in the 1960s. Against the usual practice, he dared to offer a caillette in a jar, whereas it is mostly known wrapped in caul fat at the charcutiers' counters.

This caillette is unique: without caul fat, without spinach, without Swiss chard, without eggs, but seasoned with Provençal sage, a signature herb of our terroir. It is made from pork shank, charcuterie prepared in a deliberately rustic way to obtain generous pieces of meat, then delicately seasoned with garlic, parsley, and sage.

Made with dedication and passion, this Provençal caillette is a true tribute to bold, sincere, and generous cuisine. Each ingredient is selected with the utmost care, and the preparation follows artisanal methods passed down and perfected over generations, ensuring an authentic and unmatched flavor.

To enjoy on a slice of fresh bread, in a gourmet sandwich, accompanied by a crisp salad, or on a charcuterie board, this caillette appeals to lovers of bold flavors and traditions. Its rustic texture and sage aroma make it a product with character, deeply Provençal.

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