cooked meats France

... minerals and flavor. Piment d'Espelette: Adds a touch of heat and a unique flavor, typical of the Basque region. Dried Peppers: For a sweet and smoky note that perfectly complements the Piment d'Espelette. Versatile Uses: Seasoning: Ideal for sprinkling on your grilled meats, fish, and vegetables. Marinades: Perfect for creating flavorful marinades for meats and fish. Finishing: Add a pinch to your cooked dishes for an explosion of flavors. Reference:VRACSELSUDOUEST...

...French White Ham with Black Truffle from Périgord White ham with Black Truffle from Périgord. A truffle ham made in France, artisanal and regional. Cooked slowly in its own juice for enhanced flavor. Half ham weighing 3.5 kg; Best before date: 20 days. A delicate aroma of Périgord black truffle expertly balanced. A festive product that can be served in thin slices for your cocktail dinners or...

...Apple compote is a fruit puree made from cooked or fresh apples, and possibly a bit of sugar or cinnamon. In France, compote is considered a dessert, while in Northern and Eastern Europe or America, compotes often accompany meats. In Belgium and the Netherlands, it is also served as a side dish, particularly with blood sausage or chicken.

...Guintrand Preserves Heat our Ratatouille in a saucepan over low heat and serve it with your cooked meats by incorporating their cooking juices. Served cold or slightly chilled, it will be a delight to start a meal, drizzled with a splash of olive oil. And if you have any leftovers, crack 2 or 3 eggs, beat them, and make a delicious omelet. Ingredients: tomatoes (40%), eggplants (18%), zucchini (18%), green and red peppers (8%), onions (6%), sunflower oil, olive oil (1%), sugar, salt, modified corn starch, seasonings (including celery), spices, acidifier citric acid (E330).

...Certified organic Provence herbs AB - Ecocert, from the "Provence d'Antan" range by Araquelle. Composition: (savory - oregano - thyme - rosemary) A blend of four organic local plants, grown under the sun of Provence. A true Provençal recipe to accompany your cooked dishes and grilled meats. Carefully sorted and sifted multiple times, only the finest parts of the plants are retained. This authentic blend is cultivated and packaged in Provence. Decorative metal tin, (8x10cms H13cms net weight 100g) You can order just the refill of this product, without the metal tin, for €6.95.

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 ...

... region known for its Label Rouge meats. The keys to our success are: taste, balance of flavors, and appetizing texture! With know-how passed down through generations, the products are crafted from recipes in the purest tradition. The company is proud to offer natural products to its consumers. Since 2021, Conserverie du Sud has obtained IFS version 8 certification. IFS FOOD is an international standard that evaluates the compliance of products and processes regarding food safety and quality.

Since its establishment in 1962, SACOR has specialized in dry cured meats from the Southwest of France. SACOR offers food products based on traditional and regional recipes. The company provides dry sausage, dry salami, charcuterie platters, chorizo, dry ham, coppa, pancetta, salami, smoked bacon, and more. The company is committed to transparency and excellence in taste.

It is the love of the craft and the seriousness that has led a small charcuterie from Beaumont, established in 1888 and run by Antoine Micouleau, to become La Maison Micouleau, an artisanal conservatory. Since then, we have passed down our recipes from father to son. At the heart of our region, Lomagne, we give full flavor to the word "terroir." Our foie gras, confits, cassoulets, and other typi...

Founded in 1956, OBERTI specializes in cured meats and charcuterie. With 60 years of experience, OBERTI combines traditional know-how, time-honored recipes, and modern equipment. The meats used for the production of cured meats and charcuterie are high-quality regional meats. The company produces and offers sausages, coppa, bacon, salted and dried hams, and more.

The company MAS, located in Rouget in the Cantal region, specializes in traditional cured meats, salted products, and preserves from the Massif Central. The business offers products with simple and authentic recipes. For example, they offer a dry ham aged for up to 24 months in their drying facility in Rouget and a hand-crafted pure pork pâté. Maison MAS is renowned for the quality and authenticity of its products.

... and aging of quality charcuterie and cured meats such as dry ham, dry sausage, and dry sausage. It is here, influenced by the marine and mountain winds, that the aging of our products takes place slowly.

...SA SALAISONS PYRENEENNES is a company specialized in the curing of exceptional hams. Salaisons Pyrénéennes applies authentic expertise in the production of exceptional hams and cured meats. Just like fine wines, these cured products are made from a high-quality 'varietal': the certified white pork from the Southwest. Products derived from the 'varietal' white pork are marketed under the brand 'SALAISONS PYRENEENNES'.

The company was founded in 1984 with the acquisition of a small local charcuterie business in Ariège. For many years, the Commenges family has been dedicated to selling quality charcuterie products. It was in 2000, at the turn of the new century, bolstered by our extensive experience in pork processing, that we decided to become manufacturers ourselves. Thus, Commenges Charcuterie was born. Today,...

In a natural and authentic environment, the ROUCH family has been crafting genuine regional products, rustic and full of flavor, since 1870. Ariège country ham, dry liver sausage, Ariège-style ash-cured sausage, foie gras, duck confit, wild boar and deer pâtés, etc... ROUCH charcuterie produces its products in its laboratory certified to European standards, located in Ferrières in Ariège.

... preserves are guaranteed to be free from additives, preservatives, colorants, or flavor enhancers. We receive our fresh products and prioritize short supply chains as much as possible by selecting our raw materials from local producers, including good little vegetables (tomatoes, green beans, flageolet beans, peas...), quality meats (pork, duck...), and excellent fish from the Saint Jean de Luz or Adour fish markets (squid, white tuna, lamprey...). All our preserves are prepared and cooked in-house, in our 600m2 workshop that meets CEE and HACCP standards, by our team of three cooks.

We have been producing artisanal charcuterie for 7 generations. Our charcuterie is made by hand every week to ensure the freshness of our products. Without preservatives or colorants, it offers you the flavors of our region. Dried charcuterie: bull sausage, rolled bacon, etc. Cooked charcuterie: head cheese, andouillettes, caillettes, etc. Our grilled items: andouillettes, small sausages (spicy, lamb mint, basil, etc.)...

Les Salaisons de l’Adour's main activity is the processing and aging of Bayonne ham and exceptional Black Pig ham. By sourcing high-quality raw materials and drawing inspiration from ancestral Basque and Bigourdane methods, Les Salaisons de l’Adour guarantees the great quality and prestige of its products. In collaboration with local breeders and a certified cutting workshop, Les Salaisons de l'Ad...

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.

CHARCUTERIE ADER, located in Trie sur Baïse in the Hautes Pyrénées, has been in operation since 1926 and has been run by four generations. CHARCUTERIE ADER specializes in the production of homemade pure pork sausages. The Ader establishment, known for its local reputation but also recognized nationally, as connoisseurs often take a detour to enjoy the delights it offers, has indeed modernized its ...