Set up in 1910, the Maison Blaise is probably one of the treasures of the business world in Florenville.
 
In 1949, George Blaise, born in a family where the craft of salting meat is seen as a declaration of faith, took over the company.
 
Since then, this family SME has experienced remarkable growth and had to reinvest in a new workshop in 2003, in order to comply with the European standards.  Today, Georges, aged 91, and his wife, are still running their butchery and continue to welcome and provide for their loyal customers.
 
The agri-food company specialises in top local produce made with traditional methods, without the addition of chemicals.
 
Salt meats such as sausages, joints of ham and Cobourg are smoked using a traditional technique with beech sawdust, and the process adheres to traditional recipes and practices.
 
Over the years exclusive products such as the sausages with Orval beer and sausages with honey or with shallots have built the fame of this Luxembourg firm.