At LHG, we’re all passionate about the “product.” We pay close attention to the quality of our herbs and spices, we're just as creative when it comes to spicing up our customers' culinary adventures, and we're happy to share that passion.
This is the case with the famous Marseille sausage. A story of taste, passion, and friendship that has bound us together with Charly and Marcel for 20 years. The two friends have known each other practically their whole lives. Passionate about their craft as charcutiers, they practice it with unwavering dedication, using only the finest cuts of meat.
Charly and Marcel found it unbearable that Toulouse had its sausage, Strasbourg had its sausage, but Marseille didn't !
Charly
And what better way to showcase the flavors of their hometown than… pastis. So they set out to create what would become the iconic Sôcisse, which is celebrating its 10th anniversary and gave rise to the Sôcissette, the Sôcisson, and their cousins, the Guez and the Thaï… And many others.
For the occasion, We spoke with Charly, a meat enthusiast and staunch advocate of artisanal craftsmanship. His passion for the finer things in life is so contagious that we wanted to share it with you. It’s also the perfect opportunity for us to show you that Rabelais spices are exceptional products that pair perfectly with artisanal traditions and hearty cuisine.
We went to meet him in the kitchen of Foch 2000 Butcher Shop in Marseille, one of the places where Sôcisse is made—by hand, of course.
Charly, tell us a little about the history of the Marseille sausage!
The Marseille sausage dates back about 60 years. I was still a kid back then. One beautiful summer day, we decided (as we often did) to get the family together for a barbecue. That’s when my father said:
« In Marseille, we have Italian sausage, Toulouse sausage, Frankfurt sausage, and Montbéliard sausage—but no Marseille sausage! Yet we’re no dumber than anyone else! »
Charly's father, a few years ago now.
Back then, I was young, but I wasn't deaf! I've always remembered that line. When I was about 15, to surprise my dad, I tried to make my own Marseille sausage by adding pastis and fennel. It was a good idea, but the alcohol in the pastis caused all the meat to oxidize. That was the start of a long adventure!
What was the catalyst for the creation of the Marseille sausage as we know it today?
One day, I met Gilles Talrich, president of LHG, and he advised me to incorporate some star anise in my blend. Star anise is a fruit also known as star anise. Once ground, star anise adds a very pleasant anise flavor!
One day, he told me about Rabelais spices, and I immediately sensed that there was something to be done with that blend.
Charly
Fennel and star anise: we had finally discovered the foundation of our recipe for Marseille sausage.
Next, Gilles gave us a lot of advice on how to use star anise and on spice measurements.
One day, he told me about Rabelais spices, and I immediately sensed that there was something to be done with this blend, since it’s at least as much a part of Marseille’s identity as pastis. The secret to the recipe is well guarded, but it’s a blend widely used in charcuterie throughout France—and it’s made right here, in our own backyard!
With LHG's help and after about 40 hours of searching for the perfect blend, my business partner Marcel and I had finally perfected our own blend: star anise, fennel, Rabelais Spices, and a few other natural ingredients that we're keeping secret.
We started working on it 20 years ago. But we finalized the recipe in late 2011. So the Marseille sausage has actually been around for about ten years. She's a young girl with a bright future ahead of her!
Your sausage is a huge hit at all the best delicatessens! Can you tell us a little more about its success and your ambitions for the Sôcisse de Marseille?
Yes, it’s a real success—just like all our products! People can tell when someone does a good job.
In the middle of the season, We produce between 700 and 800 kg of meat per week for individual customers, restaurant owners, and the hospitality industry.
Charly
Our sausage is artisanal, and our customers know it. Our recipe hasn’t changed in 10 years. We’ve also inherited some traditional recipes from fellow butchers, which we follow to the letter. This is especially true of the “Italian sausage from Le Panier,” which comes from a small neighborhood butcher shop that’s since closed. Thanks to our expertise, people throughout Marseille can still enjoy this unique recipe.
No matter what happens, we are committed to upholding these artisanal principles: sorting the meat by hand, seasoning it without nitrates or preservatives, grinding it coarsely to give it a hearty texture, and so on. Above all, it is this passion for craftsmanship, a job well done, and a love of meat that has led us to where we are today.
But the future would be for others to embrace this passion and share it beyond ourselves and beyond Marseille!
Are you intrigued by the story of Charly, Marcel, and their Sôcisse de Marseille? Our team is here to help if you’d like to develop a custom spice blend and delight your customers’ taste buds.
EXPLORE OUR PRODUCT CATALOGS
