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Les Salaisons Thomas - salted meat

Les Salaisons Thomas - salted meat

de Neufchâteau , 9
6720   Habay-la-Neuve

Téléphone   063/422139
Fax   063/423785
Site   http://www.salaisonsthomas.be
E-mail   info@salaisonsthomas.be


This is the third generation of the Thomas family to produce salted meat with a taste inherited from the strong character of the Ardennes and refined by the softness of Gaume...

Building on their experience, the Thomas family have been unfailing in their search for quality and innovation in the products they offer you as well as in the technology of the tools they use.

From this perspective of innovation and modernity, the company has welcomed a young influence. Charlotte took the helm of the company in 2005. Her studies in management and her presence in the company since she was a child contribute to its strategic development and its constant search for quality and innovation.

The expertise that has made Maison Thomas well known can be attributed to three bases of traditional production and quality, which are:

meticulously choosing raw materials

respect of the working methods and attention to detail

respect of drying and maturing process


The products:

Authentic Ardennes ham is rubbed, dry slated and then dried. It is then delicately smoked in beech wood and put on sale after months

Authentic Pâté Gaumais is made from choice cuts of pork finely cut with a knife, marinated in white wine and cooked in pastry. The quality of this handmade product has earned European recognition, the Protected Geographical Indication

Rosette Gaumaise is an authentic sausage dried for 4 months made in the real casing of a pork rosette

Gaumais sausage and many other salted meat products complete this wonderful range of products.

The producer's recipe

A gourmet selection of all the charcuterie specialities of the Maison Thomas served with a salad dressed with walnut oil and raspberry vinegar.

Here's to your tastebuds...

The shop is open from 9.00am to 12.00pm and from 2.00pm to 6.30pm from Monday to Friday and Saturday from 9.00am to 1.00pm and 2.00pm to 5.00pm.

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