Murielle Courtois's saucissons, taking time in Marvie
Based in Marvie, Murielle Courtois began her adventure in meat curing in 1988. Drying and smoking play a central role in her range.
Marvie behind the counter
Murielle Courtois's cured meats are associated with Marvie, in the municipality and district of Bastogne. Her hams often take the spotlight, but saucissons are also part of the documented range. This article therefore adds a different preparation to our exploration of local food, without inventing another protected designation. An artisan's name and her village provide a precise anchor for a family of products sometimes described too hastily with the single word Ardenne.
A business begun in 1988
The profile produced by Halle de Han states that Murielle has worked in meat curing since 1988. It describes her Marvie workshop and several products, including saucissons, collier de jambon and smoked bacon. The document tells the story of a person and her practices, rather than a recipe attributed without proof to an ancestor. Part of its interest is the continuity of a trade at a time when its practitioners can still be met.
Smoke is not the whole story
The same profile details the use of beech wood and the importance of slow drying. These processes are not interchangeable: smoke contributes character, while maturation also develops the product's firmness and flavours. This account is not a recipe for making saucisson at home. It simply helps explain why a result depends on more than a list of spices. Time and attention to working conditions are integral to the know-how described.
The market as a place to pass on knowledge
Halle de Han still lists Murielle among its producers in February 2026. This dated appearance is more informative than a vague promise of permanent opening. At a market, a slice can come with an explanation of how it was made and how to use it. VISITWallonia's food routes also place this business among the flavours of Bastogne and Sainte-Ode. They document a network of producers without guaranteeing current opening hours.
A little preparation before buying
Ask which product is available and check its composition, transport and storage information. A saucisson and a ham should not automatically come with identical advice. Older profiles help tell the story of the business; contacting the maker remains useful when planning an encounter today. The photograph's caption specifies whether it shows the product itself or an illustration of its food family.
Photos and credits
Photo 1 — Saucisson sec from Magland, France: an example of dried charcuterie, not a cured meat made by Murielle Courtois. Thekidpossum · CC BY-SA 4.0 · Source.
