Maison Fostier is an artisanal charcuterie company that has been established in Bangkok, Thailand. The company's mission is to create 100% Thai local charcuterie using traditional European know-how. The foundation of the company was laid after years of research and development, testing and perfecting various recipes. The end result is a collection of more than 30 charcuterie recipes that are all made with the utmost care and attention to detail. The recipes are a true reflection of the company's passion for charcuterie and are inspired by the rich culinary traditions of various regions from all over the Old World - from Belgium to Greece, and from Italy to Spain.
The company's approach to charcuterie is both an art and a science. The meats are naturally handcrafted with an emphasis on quality, paying close attention to the smallest details of the process. Ingredients are sourced locally and are always fresh, from the meat to the spices, dried fruits, wine, beer, and cheeses. The meats are carved from local, organic, high-quality, lean, antibiotic-free pork and are seasoned with a judicious amount of sea salt, garlic and freshly ground spices. The charcuterie is then preserved in natural casings and aged naturally and slowly without any artificial methods to ensure a finished product that has a deep, nuanced flavor and an exquisite texture.
The company is committed to sustainability and environmental stewardship. They favor collaborations and partnerships with local farmers and breeders to source humane, free-range pork that is fed a blend of locally produced herbs, guava leaves, turmeric and kari. They refuse to process less expensive industrial pork and believe in the hard work, quality and care for the animal that characterize small farmers and ranchers.
For the creation of more elaborate products, the company collaborates with local cheese makers and winemakers from Chiang Mai to Ratchaburi. The meats arriving at the company's workshop are immediately reworked in their cold room to guarantee freshness and impeccable taste. The meat, salt, and spices are mixed and left to rest overnight before being stuffed into natural casings. After embossing, they are dried in a cool, dark, airy, and slightly humid space to best reconstitute the natural drying conditions of the Old World. They use state-of-the-art, professional, and efficient equipment while maintaining the traditional methods of charcuterie.
At Maison Fostier, they are committed to improving the world on a small scale by redefining charcuterie through the use of regenerative agriculture. The company's goal is to constantly supply themselves with humane free-range pork, eating a blend of herbs, guava leaves, turmeric and kari all produced locally. They believe that this approach to agriculture helps to repair a defective system and is in line with the principles of self-sufficiency that have been practiced by rural indigenous farmers for many generations around the world.