New Self Service available at Château d'Oex, Grand-Rue 34

Traditional quality charcuterie, Pays-d'Enhaut style.

In 2016, Patrice Morier took over the artisanal butchery-charcuterie de l'Etivaz, operated by Michel Combremont for 20 years.

Thus ensuring continuity in the production of charcuterie specialties appreciated by connoisseurs, such as Armailli or chantzet. He also brings his young butcher's touch to the table, offering a new range of beef sausages and cured meats.

Specialties

• Atriau
• Boutefas
• Carré fumé à cuire
• Chantzet
• Côtelette
• Sliced pork
• Pork snail
• Pork filet mignon
• Country ham
• Cured ham
• Cooked smoked bacon
• Smoked bacon to eat raw
• Cured bacon plain or with herbs
• Lardons
• Armailli plain, with herbs or pepper
• Cooked ham knuckles
• Pork stew
• Pork tenderloin roast
• Beef salami
• Roasting sausage
• Cabbage sausage
• Sausage with liver
• Veal sausage
• Saucisse ménage
• Dry sausage
• Cooking sausage
• Fillet slice
• Pork mince
• Beef jerky

Meat comes exclusively from small farm units in the region. From August to Christmas, it comes from alpine pigs fed on whey from the production of Etivaz cheese.

These products can be found in most shops in the Pays-d'Enhaut region, as well as in the production workshop, where Patrice is happy to welcome you.

Rental spit and grill, fondue pot.