cured meat and cooked meats France

... 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.

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...

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...

... with traditional aging methods. Aged for over 9 months, they reveal their full subtlety. THE SAUSAGES We take great care in selecting the best cuts to create our sausages. Sourced from the shoulder, belly, or ham of pigs, primarily from Auvergne or Rhône-Alpes, each selected meat is blended into a masterful mix. This ensures tenderness and aromatic richness in each of our recipes. The natural casing is filled by hand.