charcuterie and cured meats France

Originating from a commercial sector focused on food products and experienced in the production of cured meats, CAS’AIACCINA has positioned itself as a reference for professionals in the industry since 2015. Located in Aix en Provence, our company is situated at a strategic crossroads for national transit between Corsica and the mainland. Always more responsive and attentive to our clients in...

... pancetta - halal beef pastrami - halal lamb ham We offer our halal charcuterie in bulk either as whole pieces or in sliced packs. All our products are certified halal and accredited by EIAC. Delivery to mainland France excluding Corsica.

FESIA is a company based in Scherwiller. It offers supplies and equipment for the food industry. It distributes equipment for butchery, charcuterie, tripe, and industrial cured meats: high-speed slicers for cooked meats, smoking installations for meats, furniture for the hospitality industry: heated display furniture for food, metal furniture for hotels, metal furniture for restaurants. FESIA...

The company di spé ré is located in Rungis. We offer regional charcuterie such as foie gras, fresh products, composed salads, salmon... We have always been committed to discovering the best products from our French and foreign provinces. The company, a wholesaler of charcuterie, was established in 1975 and settled in the MIN of Rungis as early as 1978. The specialties mainly include regional charcuteries, foie gras, Label Rouge salmon, fresh products, and also composed salads. Gastronomy: Production of regional and foreign specialties. Tel: 01 46 87 33 00.

Our business involves ensuring the distribution of carefully selected cured meat, charcuterie, and catering products, in strict compliance with food safety regulations. Our services are aimed at a clientele of food industry professionals such as: butchers, charcutiers-caterers, grocery stores, restaurants, and medium to large retail outlets.

Cured meats from Haute Savoie and Rhône Alpes in natural casings, without coloring or chemical preservatives. The sausages are coated with a natural bloom. The ham knuckle has a minimum drying time of 6 weeks. Premium dry charcuterie preserved in a maturation cell in Pontchâteau, respecting the product.