French Sauerkraut by Andre Laurent
In 1946, Michel, son of Andr_ Laurent, was a 14-year old apprentice butcher. Three years later, he became a farmer when his parents had an accident and were laid up for several months. His early training was to prove extremely useful in the immediate post-war period. Butchers, salters and restaurant owners were keen to buy his vegetable sauerkraut with production increasing rapidly and steadily from 800 tons in the 1950's to 9000 tons in the 1990's. He reinvested all the money he earned in production units. In 1960, he built his first sauerkraut canning plant, perfecting his equipment as the years went by: autoclave, labeling machine, glass fiber vats, bagging machine, can sealing machine, weighing machine, etc. At the same time, production was expanding, with 17,000 tons of cabbages being produced today, 2/3 of which are produced in partnership with a consortium of growers.
When he became boss of a small business, Michel quickly came to realize that recipes would have to evolve, whilst convinced that there was a gap in the market for traditional, home-style food, based on standard and reliable products, with a reputation for quality. Sold plain in the beginning, Laurent vegetable sauerkraut was later produced with added bacon pieces, grapes or champagne. Traditional canning methods partly gave way to new formats. The Laurent Company provided butchers with vacuum-packed sauerkraut, which the consumer can accompany with the fresh cooked meat of his choice.
- Gourmet Style: A perfect side dish to chicken. Made of: cabbage, salt, onions uncured smoked bacon, carrots, white wine, garlic, juniper berries, thyme, cumin, pepper, and laurel leaf.
- Traditional French Style: This flavor is great with pork roast. Made of cabbage, salt, duck fat, uncured smoked bacon, riesling wine, juniper berries, and pepper.
- Coastal Style: Excellent with salmon or turbot. Made of cabbage, onion, salt, shallot, white wine, juniper berries, edible seaweed, and coriander.
Varieties sold separately.