{"id":32204,"date":"2020-10-12T10:00:00","date_gmt":"2020-10-12T10:00:00","guid":{"rendered":"https:\/\/www.lhg.fr\/socisse-de-marseille-lhg-epices-rabelais\/"},"modified":"2026-09-23T07:54:28","modified_gmt":"2026-09-23T07:54:28","slug":"socisse-de-marseille-lhg-epices-rabelais","status":"publish","type":"post","link":"https:\/\/www.lhg.fr\/en\/socisse-de-marseille-lhg-epices-rabelais\/","title":{"rendered":"The Tale of a Spicy Love Story Between the Marseille Sausage and LHG"},"content":{"rendered":"

At LHG, we\u2019re all passionate about the \u201cproduct.\u201d We pay close attention to the quality of our herbs and spices<\/a>, we're just as creative when it comes to spicing up our customers' culinary adventures, and we're happy to share that passion.<\/p>\n\n\n\n

This is the case with the famous Marseille sausage<\/strong>. A story of taste, passion, and friendship that has bound us together with Charly and Marcel for 20 years<\/strong>. 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.<\/p>\n\n\n\n

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Charly and Marcel found it unbearable that Toulouse had its sausage, Strasbourg had its sausage, but Marseille didn't <\/strong>! <\/p>\nCharly<\/cite><\/blockquote>\n\n\n\n

And what better way to showcase the flavors of their hometown than\u2026 pastis. So they set out to create what would become the iconic S\u00f4cisse, which is celebrating its 10th anniversary<\/strong> and gave rise to the S\u00f4cissette, the S\u00f4cisson, and their cousins, the Guez and the Tha\u00ef\u2026 And many others.<\/p>\n\n\n\n

For the occasion, We spoke with Charly, a meat enthusiast and staunch advocate of artisanal craftsmanship.<\/strong> His passion for the finer things in life is so contagious that we wanted to share it with you. It\u2019s also the perfect opportunity for us to show you that Rabelais spices are exceptional products that pair perfectly with artisanal traditions and hearty cuisine.<\/p>\n\n\n\n

We went to meet him in the kitchen of Foch 2000 Butcher Shop<\/a> in Marseille<\/strong>, one of the places where S\u00f4cisse is made\u2014by hand, of course.<\/p>\n\n\n\n

Charly, tell us a little about the history of the Marseille sausage!<\/h2>\n\n\n
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Charly in the midst of sharing his expertise and knowledge<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

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\u2019s when my father said:<\/p>\n\n\n\n

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\u00ab In Marseille, we have Italian sausage, Toulouse sausage, Frankfurt sausage, and Montb\u00e9liard sausage\u2014but no Marseille sausage! Yet we\u2019re no dumber than anyone else!<\/strong> \u00bb<\/p>\nCharly's father, a few years ago now.<\/cite><\/blockquote>\n\n\n\n

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<\/a>. 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!<\/p>\n\n\n\n

What was the catalyst for the creation of the Marseille sausage as we know it today?<\/h2>\n\n\n\n

One day, I met Gilles Talrich, president of LHG, and he advised me to incorporate some star anise<\/a> in my blend. Star anise is a fruit also known as star anise. Once ground, star anise adds a very pleasant anise flavor!<\/p>\n\n\n\n

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One day, he told me about Rabelais spices, and I immediately sensed that there was something to be done with that blend<\/strong>.<\/p>\nCharly<\/cite><\/blockquote>\n\n\n\n

Fennel and star anise: we had finally discovered the foundation of our recipe for Marseille sausage.<\/p>\n\n\n\n

Next, Gilles gave us a lot of advice on how to use star anise and on spice measurements.<\/strong><\/p>\n\n\n\n

One day, he told me about Rabelais spices, and I immediately sensed that there was something to be done with this blend, since it\u2019s at least as much a part of Marseille\u2019s identity as pastis. The secret to the recipe is well guarded, but it\u2019s a blend widely used in charcuterie throughout France\u2014and it\u2019s made right here, in our own backyard!<\/p>\n\n\n

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A package of Rabelais spices straight from the kitchens of Foch 2000 Butcher Shop, where Charly and his team work wonders!<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

With LHG's help and after about 40 hours of searching for the perfect blend<\/strong>, my business partner Marcel and I had finally perfected our own blend: star anise<\/a>, fennel<\/a>, Rabelais Spices<\/a>, and a few other natural ingredients that we're keeping secret.<\/p>\n\n\n\n

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!<\/strong><\/p>\n\n\n\n

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 S\u00f4cisse de Marseille?<\/h2>\n\n\n\n