Kamouraska will be the home of Quebec’s first sausage museum.
The projet is the brainchild of Nathalie Joanette, owner and master charcuterie maker behind FOUDUCOCHON located in Ste-Anne-de-La-Pocatière. The project aims to share with the public how artisanal dry sausage is made.
Fouducochon has been making organic, lacto-fermented pork sausages by hand since 2005. Nathalie is pioneer in using natural flora in her sausage, all while highlighting the unique flavors of Quebec’s maritime coasts.
I reached her to find out more about the project.
