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At the beginning of the last century fishing was considered as a very lucrative business in France and Normandy fishermen used to sail to Newfoundland often at sea for weeks on end to secure their catch.

Food preservation was of major concern during these trips and without the modern amenities on board such as freezers the men found it difficult to store food for any length of time. As a result dried and cured salted meat was a very important part of the fishermen's staple diet being high in protein.

Prior to sailings the meat would be carefully packed in straw to absorb the moisture and stored in oak cases until it was required, remaining fresh for several months.

Marcel Malandain a pork butcher by trade started producing dried and cured pork meat for the fisherman in the early part of the last century, and for three generations now Roches Blanches has been producing a wonderful range of charcuterie products for all to savour.

We not only offer products with unique recipes, but our team share a willingness to ensure that every one of our customers are delivered a service that is second to none.

The Konect Distribution Team

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