Andrei KuspitsCommunity profile

Andrey Kuspits is a renowned master of sausage making, the author of the book "Sausageology," and the recipient of the French Renaissance Française award for promoting traditional sausage-making techniques.

Andrey's career includes numerous successful projects, such as the creation of "Le Bon Goût," the production of sausages for the restaurant "Kolbasny Tsekh" in partnership with Arkady Novikov (awarded the Golden Palm Branch in the restaurant industry in 2018), and the "Gargantua" sausage shop at the Cheremushkinsky market. At the "Raznuzdannyye Skotiny" farm, under Kuspits's leadership, cured hams and dry-cured delicacies were produced. As part of the "Gasparyan-Kuspits" company, Andrey was involved in creating artisanal production facilities in various cities in Russia, as well as developing and manufacturing various types of sausage-making equipment.

From September 2022 to September 2024, he worked in France at the company Salaisons Mauriac, which has been producing some of the best hams and Parisian garlic sausages in France for over a century. In September 2024, he returned to Russia to lead a new, ambitious project.