Maison Conquet
Aubrac-region French charcuterie house. Traditional saucisson sec and dry-cured pork specialties from the volcanic plateau of central France.
Family-owned since 1959 in Laguiole — the Aubrac plateau village more famous for knives and cattle than charcuterie, but the regional dry-cured pork tradition runs deep. Maison Conquet's saucisson sec uses traditional methods (slow ferment, mountain-air drying, natural casings) and the firm's pork sourcing emphasizes Aubrac and Cantal-region heritage breeds. Distribution to US is limited — primarily specialty French importers and Eataly's French department.
The fennel-flavored saucisson is the standout among the broader line; the dry-cured ham (Aubrac jambon sec) is less internationally available but worth seeking in France.