meats- cooked and cured 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...

... in accordance with traditions. The company is involved in the production, packaging, and shipping of their products. Concerned about the quality of its goods, the company Salaisons Joseph Pantaloni guarantees transport under the best conditions. Shipments are made to France and Europe via road or sea transport. A supplier of charcuterie from the Isle of Beauty near Ajaccio, the company Salaisons...

... 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.

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.

... typical dishes are crafted with respect for the traditions and expertise of Southwestern French gastronomy. Without any coloring agents or preservatives, all our products are made in our workshop on the road to Auch in Beaumont de Lomagne, between GERS and TARN & GARONNE.

... 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'.

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.

... Ariège are reaching out to us to continue sharing them with their friends all over France. Sharing our charcuterie creations, our specialties, and our commitment to quality is our family creed. Discover, hundreds of kilometers away from Ariège, what captivated you about us: flavor, expertise, quality, and high standards! All of this revolves around the pig, our unique meat, our exclusive raw material. We are committed to targeted, French, and regional production, which we believe is an additional guarantee of quality.

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.

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'Adour has the advantage of offering organic Bayonne ham, which is a natural product made in an environmentally friendly manner.

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...