FERNAND DUSSERT

A pork butcher in the Morvan since 1903, Joseph Dussert founded the house that still bears his name today in the town of Arleuf, in the heart of the Morvan. It was the beginning of a passion between a man of character and a promising land. He invested himself and blossomed completely in this region in the heart of Burgundy, rich in tradition, where gastronomy is an integral part of the heritage and history. His son Fernand succeeded him in 1947 and never ceased to perpetuate this know-how of dry-cured ham.
In 2004, the company was taken over by Arnaud Sabatier, who comes from a long line of Dijon-based pork butchers who built his reputation around Burgundy marbled ham. He is reconstituting a local supply network, and is pushing the quality sliders upwards: since 2017, Arnaud Sabatier has been striving to produce dry-cured ham as it was at the beginning of the 20th century, by recreating a supply chain of Morvan pigs, raised in the open air in the region's medium mountains. Moreover, Fernand Dussert's dry-cured ham from Morvan is cured for 9 to 24 months depending on the weight and size of each piece.