Chercutier is a cute house located at the foot of Mt. Moiwa in Sapporo. The company name is an ancient word meaning “a person who cooks meat.” In addition to selling homemade bacon and hams and sausages, the restaurant serves dishes using them. Mr. Kuniaki Hattori, the representative director, is in charge of making processed products and cooking.The bacon selected this time was improved over a year as an ingredient for cooking used in restaurants, and when it was used as an ingredient in carbonara, it was well received. Using German spices, SPF pork ribs produced in Hokkaido are aged by a unique method, and then salted for a long period of time. It will take a total of 28 days to finish it carefully.After aging, it is slowly baked in a custom-made brick kiln using only Kishu Bincho charcoal, and smoked with chips blended with cherry blossoms and beech. Since each item is handmade, it cannot be mass-produced, and because it does not use any antioxidants, preservatives, preservatives, or bulking agents, the expiration date is short.”By reducing the salt content to the maximum and aging it, the fat becomes sweeter, and it is praised that it is delicious even if you eat it without baking. It is also a secret taste of cooking, and once you eat it, you will never forget it. The taste is very popular, “says manager Risako Mito. It seems that there are many German and French customers who become fans after the product exhibition.”I think the best feature of our restaurant is that it is a processed product made by a cook. The garlic sausage, which is preferred by men, is well seasoned, and the peach ham, which is preferred by women, is lightly flavored. I think you like the “spoofing”. “Shercutier wants to continue making good products within his reach. It seems that the uncompromising attitude of manufacturing has led to the acquisition of repeaters.
2016 certification