The mixture Rabelais Extra Fine is a historic recipe created in 1880 in the south of France. Used for over a century by artisan butchers and charcutiers, this legendary product has been passed down through generations without ever losing its reputation. Originally designed to enhance the flavor of meats and facilitate preservation, it embodies the excellence of Provençal culinary traditions.

Today, the mixture Rabelais Extra Fine remains an essential ingredient in charcuterie, cured meats, and regional cuisine. In fact, its blend subtly combines Mediterranean herbs and warm Asian spices. As a result, it enhances terrines, pâtés, fresh sausages, rillettes, and blood sausages with a well-balanced flavor.

In addition, the fine grind ensures perfect dispersion without altering the texture of the fillings. The mixture Rabelais Extra Fine It is therefore ideally suited to the needs of artisans seeking consistent flavor and authenticity.

Properties and Aromatic Benefits

The mixture Rabelais Extra Fine stands out for its unique culinary offerings:

• It releases a warm, aromatic bouquet with hints of anise and cloves

• It contains no added salt, no artificial colors, and no chemical preservatives

• It helps lock in the flavors of the meat during slow cooking

• It can easily be used as a dry rub or in a dry marinade

• It pairs perfectly with game, foie gras, and roast pork dishes

The potency of its active ingredients stems from traditional plants such as savory and rosemary, which are widely recognized for their antiseptic and digestive properties by the’INPN (National Museum of Natural History).

Composition and Manufacturing

This exclusive blend of plant-based ingredients is processed at our facility in Aubagne in accordance with strict hygiene standards:

• Ingredients: 68 % of aromatic herbs (rosemary, bay leaf, fennel, savory, cilantro) and 32 % of spices (cloves, cinnamon, nutmeg)

• Texture: extra-fine, imperceptible, and uniform powder

• Appearance: powder in shades ranging from golden brown to warm beige

• Recommended average dosage: 1 to 2 grams per kilogram of meat for processed meats

Formats and Packaging

To learn more about the history and variations of this iconic line, visit our dedicated section Rabelais – General Herbal Medicine Laboratory. You can also find all our herbs and peppers on the page Products – General Herbal Medicine Laboratory.

Available packaging options:

• 50-gram dispenser boxes (in bulk for retailers and grocery stores)

• 1-kg airtight containers for deli professionals

• 25-kg bulk bags for the meat curing industry

Would you like to place an order or request a custom blend? Visit our page Contact – General Herbal Medicine Laboratory to speak with our sales department.