cured meats

COTE2BOEUF, a manufacturer of artisanal cured meats in Aveyron, is restoring the nobility of a French gastronomic emblem: the saucisson! Its production is done as it was in the past with only 3 ingredients: meat selected from farm-raised livestock in Aveyron, Guérande salt, and Kampot IGP pepper. No preservatives, no colorants, no nitrites! Just 3 ingredients like in the old days. Coppa, lonzo, d...

The company Salaisons Joseph Pantaloni, a producer of artisanal charcuterie near Ajaccio, ensures bulk sales to professionals as well as direct sales to individuals. As a manufacturer of Corsican products, Salaisons Joseph Pantaloni highlights the artisanal products of the region. Salaisons Joseph Pantaloni produces quality charcuterie and Corsican sausages, made exclusively from French meat and ...

...Cured sausage made from a blend of minced Iberian pork, seasoned with salt and spices, kneaded and stuffed into casing. It has a delicate flavor and characteristic aroma. Production Process: Selection, mincing, kneading, stuffing, and curing. Ingredients: Iberian acorn-fed pork, salt, paprika, sugars, natural spices, vegetable protein, natural aroma, and natural beef casing. 100% natural...

...The "Zaurina" DOP Parma ham aged 30 months is a high-quality artisanal product, ideal for those seeking authentic Italian cured meats. Made using traditional methods, it offers a rich and intense flavor, perfect for gourmet appetizers and refined dishes. The packaging of 2 pieces is ideal for wholesale, ensuring a sufficient supply for restaurants and grocery stores. With a long shelf life until...

...Salted bacon, or salted pork belly, is a traditional Portuguese delicacy that Monte Safira has perfected. Made from the finest national meats, this product is carefully salted and cured to enhance its natural flavors. The result is a rich and savory taste that is both satisfying and versatile, making it a popular choice for a variety of dishes. Monte Safira's Salted bacon is a testament to the...

...Cured meats with an authentic and refined taste, which make every convivial moment an opportunity to savor Italian quality. Strictly flavored meats and sausages in the most natural way possible. Healthy and simple elements to rediscover the taste of old peasant traditions and our lands.

FAC specializes in the production of flywheel machines, which can be made in various RAL colors and with the decorations and customizations requested by the customer. The slicer model S220/AF, constructed from anodized aluminum alloy, offers the advantage of quick cleaning and absolute hygiene. The thickness regulator, adjustable from 0 to 15 mm, is very sensitive and allows for decimal adjustment...

...Availability of cured ham mec, aging 10/12 months, available in full pallets (100 hams) or by truck, minimum pickup of 3 pallets. In addition to hams, we also have a full range of cold cuts, with the option of a mixed pallet.

...Cured meat made from pork, exclusive to the Langhirano area. The meat comes from the pig's neck, hand-stuffed into natural casings and aged for at least 90 days, resulting in a sweet and pleasant flavor that is a star in appetizers and aperitifs.

...Delicious Droewors made from 100% British beef and cured with our own unique recipe of authentic South African herbs and spices.

Since its inception, Max Zander has been distinguished by the quality of its products, handcrafted in the original German style. Since 1968, we have continued to work to maintain the same quality that has earned your trust. At Max Zander, we subject our products to a rigorous quality management and food safety system, from the selection of fresh raw materials and top-quality ingredients to the f...

...Try our fine Pecorino toscano DOP aged in a whole wheel of 1.3 kg. Savor the unique and authentic flavor of Tuscany, with a soft texture and intense aroma. Perfect for pairing with cheeses and cured meats, or to be enjoyed on its own. 100% Made in Italy.

...Coriander is a particularly pungent aromatic herb. It is part of the preparation of some cured meats, it gives flavor to meat, fish and vegetables, but also makes beers, biscuits and sugared almonds fragrant. Available in punnet or polystyrene of various weight.

...BUISSON is a wholesaler of delicatessen and cured meats. Fine delicatessen Delicatessen Belgium Delicatessen Corsica Delicatessen Spain Delicatessen France Delicatessen Italy Delicatessen Switzerland...

... its bloom, perch sausage, rolled ventrèche (French pancetta) and flat. We also produce cooked charcuterie: homemade garlic sausage, Basque pâté with Espelette pepper, our famous grandmother's pâté (with cognac, fresh cream, and small mushrooms), cooked ham hock, Béarnais meat blood sausage, galabar blood sausage, and meat blood sausage, as well as pork foot terrine. Additionally, we produce marinated meats for grilling, such as our famous Lomo-style grilling ham and fresh sausages.

Exim GmbH East-West Trade is a leading company in the field of international trade, specializing in the exchange of goods and services between Eastern Europe and Western Europe. Since its founding, Exim GmbH has played a significant role in connecting businesses from both regions and helping them to tap into new markets. With a deep understanding of the nuances and requirements of international tr...

...The Specchio paper is a high-quality wrapping that can keep the product fresh for a longer time thanks to the metallized polypropylene layer that protects against UV rays and moisture. Ideal for fresh foods such as cured meats, cheeses, and gourmet products. Both the paper and the bags, when laminated, can be easily separated, allowing for the separation of paper from plastic, promoting recycling...

... bent and not welded, reducing the risks of leaks and breakage. The DAV PS-SNAKE are particularly suitable for immersion in liquids or for cooling/heating oily gases, as in plants for processing fish, meat, and cured meats. The smooth surface of the tubes can indeed be cleaned easily and quickly with a steam jet or a pressure washer, resulting in low maintenance costs.

...FIXE-GANT The STN 100% polyurethane glove holder is a system designed to adjust the mesh glove for better comfort. Medium size, sold in packs of 100, food contact approved. Medium Size Functions Cooking, Packaging, Embossing, Dressing Industries Slaughterhouses – Butcheries, Delicatessens – Cured Meats Colors White, Blue, Yellow, Red, Green...

...For him, it is necessary to "sacrifice" the most prized part of the pig. In fact, the Culatello di Zibello DOP, the undisputed prince of all cured meats, is made from the central muscles of the thigh. Fresh meat from heavy Italian pigs is carefully processed and trimmed into the typical pear shape. Salt and pepper, 15 days in a cool chamber to rest, then hand-tied in a natural bladder. Now, it is...

...For small productions, fully automatic cabinets for the drying and aging of cured meats.

...Vacuum-sealed 80g packs of hand-sliced acorn-fed Iberian ham. We produce sliced Iberian ham, shoulder, and cured meats.

...Cotechino and Zampone are the most well-known precooked cured meats in the world, produced by companies in the province of Modena - Castelnuovo Rangone.

Le Coustelous is proud to offer you its gourmet products from the South-West, with a particular focus on the famous cassoulet de Castelnaudary. We are committed to the quality of our ingredients and work with local producers to provide you with the best. We export our products to Europe, the United States, and France, to fine grocery stores, wine merchants, and specialty food shops. France is kn...

...-white color, with a soft texture and a pleasant aroma, very delicate in taste. When sliced thinly, it melts in your mouth. Category: Calabrian Cured Meats WEIGHT: 500/550g Weight: 0.550 kg Ingredients: Pork meat, Salt, Natural aromas and spices Sugars: Dextrose and sucrose Antioxidants: E301 Preservatives: E250-E252...

...Iberian lomo is a typical Spanish cured meat, similar to lean coppa, with a fine and slightly spicy texture. The pure Bellota Iberian lomo "Cinco Jotas" is produced from the iliocostalis muscle of the Iberian pig, raised in a semi-extensive system in the pastures of the Iberian Peninsula, where, during the "Montanera" period (this is the specific fattening phase that exclusively involves the...

...Since 2012, Jambon de Vendée has been recognized as a Protected Geographical Indication (PGI). It is made using an old recipe typical of the Vendée bocage. Jambon de Vendée is a dry-cured ham that is hand-rubbed with dry salt and soaked in wine brandy. Its brown crust is coated with a mixture of spices and herbs, including cinnamon, thyme, and bay leaf. Each piece is then wrapped in a cloth and...

...Specialist in packaging and wrapping in cardboard, wicker, bamboo, and food packaging, for over 70 years now. We can create beautiful packaging for any of your businesses, particularly in the areas of wine and beer, charcuterie, cured meats, foie gras producers, gourmet sweet and savory shops, confectionery, cheeses,...

...Made with selected lean cuts and marbled meats from Iberian pork. Seasoned with selected spices (paprika for the red Iberian chorizo) and cured in a natural drying facility.

...Curing cabinet with a capacity of 700 liters, made of AISI 304 18/10 stainless steel. Allows for optimal drying and preservation of cured meats. Bipolar switch and digital control panel with 3 programs, enabling temperature and humidity adjustments during the various stages of drying. Equipped with three pairs of side strips to place the three stainless steel racks at different heights...