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La charcuterie de Colette Sibilia
Appears in
Published 2008
Colette Sibilia is the living memory of all that a Lyon charcuterie can offer our fickle palates. Queen of the cervelas, champion of the graton, expert in the sabodet, Colette chops up and packages innards and chitterlings, and tends to sausage meat like others tend their roses, allowing her sausages to acquire a natural bloom.
As a worthy representative of the history of all things porcine, Colette has communicated her passion for porky products to a whole generation of gourmands. She has been able to elevate this excellent animal to the rank of international star so that it shines under the floodlights of all self-respecting kitchens.