Tradition and Flavor since 1917
Located in the Pyrenees since 1917, FONT-SANS is a small family business that produces exclusive dry-cured sausages using traditional methods.
We work joining of the ancestral method in preparation together with gourmet ingredients such as black truffle, cep porcini mushroom, Madagascar pepper and black garlic among others, as well as original and surprising formats and presentations, such as our 120cm Giant sausages.
A selection of whole pieces of fresh meat from local suppliers is daily mixed with salt and selected spices. They are manually stuffed into natural casings and cured slowly and naturally, taking advantage of the climate of the Pyrenees, to provide a tender bite with an authentic aroma and flavours.
Exporting to more than 20 countries and with several international awards and recognitions, the fourth generation of the family today has, loyal to its origins, the responsibility and commitment to maintain the highest quality in its products and provide the best gastronomic experience.
Gourmet
Discover a luxury gift
EXQUISITE GIFT AND GOURMET EXPERIENCE
FONT-SANS are a family owned company specialising in the finest dry-cured sausages. In the Pyrenees since 1917, we only use the best quality pork fresh meats from local suppliers, mixed with select spices and gourmet ingredients. The climate of the Pyrenees allows a natural dry-cured process, to provide an authentic flavour, aroma and texture. Manually controlled one by one, FONT-SANS products guarantee an exquisite perfect gift, an exceptional gourmet experience.
BLACK TRUFFLE
The black gold of gastronomy, the black truffle is one of the varieties of fungus most valued by haute cuisine. Powerful aroma and intense flavour for one of our best dry-cured sausages.
IBERIC PORK
With meat from the Cerdo Ibérico, the most appreciated breed of pig in the food world. Its meat is interspersed with a tender and unctuous fat, giving the dry-cured sausage a better flavour and texture.
FOIE-GRAS PÉRIGORD
PGI Certified
In the French region of Dordogne, the Protected Geographical Indication of Foie-gras from Périgord gives us the official guarantee of origin and quality of the best foie-gras in the world, giving distinction to this sausage
CEP - PORCINI MUSHROOM
The cep or boletus edulis has a highly appreciated flavour and texture in gastronomy, accumulating a great culinary tradition in dishes and sauces. Its vegetal aroma predominantly evokes autumn forests
ARDÈCHE'S CHESTNUT
Autumn treasure, the Ardèche Chestnut is the fruit of an ancient culture and of a French region that has forged its identity over the centuries. A touch of originality that evokes autumn forests.
BLACK GARLIC
Caramelized garlic from Asian haute cuisine. Obtained through a process called the Maillard reaction. More than 30 days at 70°C turn garlic into an exquisite, healthy and beneficial superfood.
PARMIGIANO REGGIANO
DOP Certified
One of the symbols of Italian gastronomy, it is a hard, cured cheese made from cow’s milk. Its quality has remained unchanged for eight centuries thanks to its traditional production, a tradition whose origins date back to the 12th century.
MANCHEGO
DOP Certified
Sheep cheese from the exclusive Manchega breed, which guarantees the quality and purity of the most famous Spanish cheese. Aged for a minimum of 60 days, it boasts a long, intense flavor.
ROQUEFORT
DOP Certified
Lacaune sheep cheese from the Roquefort region, the oldest of the French blue cheeses. Aged for 90 days in cellars, it gives it a creaminess, intensity, and complexity that are highly appreciated by gastronomy.
ESPELETTE'S PEPPER
DOP Certified
A variety of red pepper grown in the Espelette area (Pyrénées-Atlantiques – France). They are picked by hand and cannot be watered. They dry in strings hung on balconies. A very special pepper.
MADAGASCAR PEPPER
Wild pepper from the island of Madagascar. In the heart of the Malagasy forests, the Voatsiperifery pepper grows on vines up to 40m. Unreleased and limited, it has predominant notes of forest.
CHORIZO IBÉRICO
sweet
With meat from the Cerdo Ibérico, the most appreciated breed of pig in the food world, with a slight touch of chorizo. A dry-cured sausage with Spanish character.
CHORIZO IBÉRICO
spicy
With meat from the Cerdo Ibérico, the most appreciated breed of pig in the food world, with a slight touch of spicy chorizo. A dry-cured sausage with all the Spanish character.
COGNAC
A touch with the prestigious French Cognac. Distilled from Charante white wine and aged for at least 5 years in oak barrels, they provide a world-class flavour and fragrance.
ARMAGNAC
Brandy produced in the French region of Armagnac. Distilled from dry white wine from 4 different grapevines, they amplify the fragrances of the dry-cured sausage, thus distinguishing its aroma,
PASTIS DE MARSEILLE
Delicate aromas of Marseille’s anisette. Incorporating the famous French liqueur Pastis de Marseille to our dry-cured sausage, we add touches of star anise, green anise and liquorice, providing aromas of Mediterranean herbs and flowers.d
NATURAL RESERVE
Exquisite, a tender bite. It is made with ham, shoulder and pork belly. The fresh meat, with salt and spices, is stuffed in natural casing and slowly cured in cold conditions, most of the year naturally.
ROYAL GOLD EDITION ©
The only one sausage in the world with a golden coating that contains 24K gold. Made with black truffle, to celebrate 100 years of FONT-SANS. Award of Excellence in Concours International Du Meilleur Saucisson 2022.
INDIVIDUAL PACK
GOURMET
BOX 12
GOURMET
GIANTS!
Share and have fun!
To surprise with something completely different, your perfect choice is the Giant dry-cured sausage, a 120cm tasty gift made in the Pyrenees by FONT-SANS. The Giant is produced only with the best quality pork fresh meats from local suppliers and mixed with select spices. More than 1.000.000 of Giants sold around Europe have allowed family and friends to share and have fun.
SALCHICHÓN
GÉANT
SALCHICHÓN
GIGANTE
CHORIZÓN IBÉRICO
GIGANTE
CHORIZÓN IBÉRICO
GÉANT
BOX 54
SALCHICHÓN
GÉANT
BOX 16
CHORIZÓN IBÉRICO
GÉANT
BOX 16
SALCHICHÓN
GÉANT
BOX 54
SALCHICHÓN
GÉANT
BOX 16
CHORIZÓN IBÉRICO
GÉANT
BOX 16
SALCHICHÓN
GÉANT
CURED MEATS DELICACIES
Exquisite Experiences
A TENDER AND TASTY BITE
FONT-SANS is a family-owned company with a tradition in charcuterie since 1917, located in the Pyrenees. We use only fresh meat from local suppliers, combined with select spices and gourmet ingredients. The climate of the Pyrenees allows for a slow and natural curing process. For over 3 months, under optimal temperature and humidity conditions, our charcuterie delights acquire a tender texture, as well as authentic flavour and aroma. With premium presentation, we guarantee the finest gastronomic experience.
FILET MIGNON
The traditional loin is a Pyrenees specialty. Fresh loin from selected local suppliers, marinated with salt and pepper for over a week, and slowly cured for over 3 months, to offer a tender texture and authentic flavour and aroma.
FILET MIGNON MEDITERRANEAN HERBS
Selection of the finest Mediterranean herbs, offers a fresh and aromatic flavour.
FILET MIGNON MADAGASCAR PEPPER
Wild pepper from the Island of Madagascar. Scarce and unique, it boasts predominant forest notes.
FILET MIGNON ESPELETTE PEPPER PDO Certified
Variety of red pepper grown in the Espelette area (Atlantic Pyrenees – France). Hand-picked, not irrigated, and dried hanging on balconies. A very special pepper.
FILET MIGNON BARBECUE
Sweet blend of the most typical American flavours, a complex smoky and spicy aroma that transports us to the essence of the grill and embers.
FILET MIGNON TOULOUSE DEVIL
The most savoury and spicy blend of spices of the famous Toulouse sausage, a penetrating and complex flavour with a spicy touch.
FILET MIGNON NAPOLI
Authentic Italian flavour, reminiscent of the sauces of the best Neapolitan pizzas and pastas: tomato, black olives, garlic and oregano.
FILET MIGNON MEXICO
Fresh recipe of ingredients with Chipotle as the protagonist to transport us to the Mexican gastronomy, a World Heritage.
FILET MIGNON ARGENTINA
Herbs and spices reminiscent of Chimichurri sauce, the taste of an authentic Argentinian barbecue in every bite.
SPANISH LOIN PAPRIKA
The most traditional and Spanish interpretation of the salting and curing of the loin. A maceration for two weeks in the best Spanish paprika (Pimentón de la Vera) and a curing of over three months, represent one of the noblest cured pork products.
SPANISH HEAD OF LOIN PAPRIKA
The head of loin is one of the leanest cuts of pork. Marinated in Spanish paprika (Pimentón de la Vera) for two weeks and cured for over three months, its light smoke and tenderness make it one of our juiciest products.
JAMÓN SERRANO GRAN RESERVA ETG
The most internationally recognized of all cured pork products is cured ham. Our ham holds the highest certified category: Serrano Traditional Guaranteed Specialty (TGS) and Grand Reserve curing, with a maturation period ranging from 16 to 32 months. An authentic culinary jewel.
TRADITIONAL
Tradition of Pyrenees since 1917
DRY-CURED BACON
The belly is the tastiest part of the pig. Our slow-cured process and artisanal production gives our bellys the best aroma and flavour. Single, double or round: different preparations to enjoy this traditional product.
BAIONAS
A traditional dry-cured meat product made with ham, shoulder or head of loin, stuffed into natural casings and slowly cured. Finished naturally with a mould coating on the outside or covered with peppers or herbs, it is a very popular dry-cured meat product in northern Catalonia and France.