Delicatessen
Sausages
Chipolatas, merguez, Toulouse or poultry sausages, Perugina: all our cuts are selected, minced, mixed and seasoned on site. At Formia, our sausages are homemade, and we adapt our recipes to suit your tastes. The spices we use are guaranteed not to contain any preservatives, which gives these products their distinctive color. The care we take in preparing our sausages also includes the use of natural casings and hand-pushers.
Boucherie Formia also offers the benchmark "5A" label andouillettes from Troyes, as well as authentic Montbéliard and Morteau sausages in season.
Iberian charcuterie
Boucherie Formia works closely with Juan Pedro Domecq. They are the undisputed benchmark for traditional Spanish ham.
The meat from pigs with "black legs" is its specialty. Commonly known as Iberian cured ham, the excellence of Pata Negra lies in its "Bellota" version. Pigs raised in the fields, in the open air, fed mainly on acorns, give this meat a distinctive nutty flavor.
A popular product to be rediscovered, Chorizo: Formia restores the reputation of this sausage straight from the Iberian Peninsula. Maturation reveals its character and powerful, slightly fruity aromas. Its rusty color, due to the pimentón (a variety of paprika) it contains, should remind you of its origins!
French charcuterie
Producing traditional French hams requires real expertise. Formia offers you a traditional ham cooked on the bone, either plain or with herbs, with an incomparable taste.
Boucherie Formia has chosen renowned producers such as "Salaison Targe" from the Rhône or the famous "Thiol" signature.
From the great classics to the more full-bodied, aromatic and fruity, Salaison Targe's dry cured sausages feature surprising and daring blends. The unmissable Rosette de Lyon rubs shoulders with fennel, Roquefort and chestnut sausages, not to mention the original Beaujolais.
Thiol's 3% truffled white pudding is a gastronomic nugget.
Italian charcuterie
In Italy, charcuterie is an institution.
Boucherie Formia takes advantage of this geographical proximity to select the "cream" of hams directly from the refiners.
You'll find some of the most renowned, such as San Daniel "Riserva di la Contessa" cured ham: salted with sea salt, it matures in the heart of the Alps, between sea and mountains, for almost 22 months.
The excellence of Parma ham is found in "Riserva Don Roméo". Aged for 18 months, the use of food additives other than sea salt is forbidden by law. Its distinctive flavor, aroma and texture have built its international reputation. Time and naturalness are the secrets of this ham's production.
Culatello di Zibello, a Parma ham nut, is inimitable: once the meat has been removed from the bone, the ham is massaged with a mixture of salt, spices, garlic and wine. Placed in a pig's bladder and sewn together by hand, it takes on its characteristic pear shape. After several months of maturing, it will leave a delicate taste in your mouth.
At Formia, the great classics of Italian cured meats are also represented by Bresaola Punta d'Anca. The only Italian charcuterie made exclusively from beef, it's similar to viande des grisons. Its intense color and finesse make it perfect as a simple carpaccio.
