pork sausage France

...dried ham nuts, dried Aubrac beef, chorizo, guanciale, dry sausage, saucisson, make up our range of nitrite-free charcuterie produced in our workshop in Laissac, Aveyron. COTE2BOEUF is also the inventor of the Popines: thinly sliced charcuterie in a 100% recyclable and returnable glass jar. Once vacuum-sealed, the Popine will keep for 3 months at room temperature. Available in 3 formats (Popine, Marmite, Chaudron), it will accompany your raclettes in winter and charcuterie boards in the beautiful season.

... Espelette pepper, country pâté, rillettes, hure, Basque blood sausage, confit sausages, and Ibaïona pork confit) and game (hare terrines, wild boar terrines, and pigeon salmis). Finally, Mayté charcuterie produces essential Basque recipes such as axoa, piperade, and Basque tripe, as well as dishes like cassoulet and beef bourguignon.

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.

... to offer products made with the utmost care, following traditional recipes. To share excellence with you, the finest cuts of pork and beef are meticulously selected and sorted. The seasonings are the result of unique preparations and blends made entirely by hand. Our production laboratory holds a health approval issued by the DDPP of Rhône, in accordance with current law. 3 key points...

...La Maison de l'Ail Noir specializes in the manufacturing and distribution of a variety of products made from black garlic, such as black garlic cloves, heads of garlic, black garlic paste, garlic roasted peanuts, garlic cashews, Olivade, garlic shortbread, mackerel rillettes, and pork sausage and terrine, etc..... La Maison de l'Ail Noir offers private label products. All our products are made in...

... reliability. Over 8,000 LUTETIA systems have been installed worldwide for defrosting, salting, phase accumulation, thermal treatment, drying and smoking, cooling & cryogenics. LUTETIA develops technological processes for all your productions: Pork charcuterie (cooked ham, bacon, pâtés), Dry cured meats (coppa, dry ham, dry sausage, Cobourg), Marinated products, Processed poultry products (poultry ham, nuggets), Roasted and smoked chickens, Seafood products (salmon, cephalopods).

...confit pork cheek terrine with duck foie gras nuggets and chanterelles, veal sweetbreads terrine with morels. * Old-fashioned white pudding with mushrooms, foie gras, salmon, scallops Winter range: * Old-fashioned sausage: Toulouse sausage * Semi-salted: shank, belly, shoulder * Old-fashioned smoking: sausage, shank, belly, shoulder * Butcher specialties: roasts (Orloff, bacon, smoked, with prunes...) Summer range: * Old-fashioned sausage: chipolatas, herb chipolatas, merguez, brasse sausage, filling, chorizo for grilling, tenderloin...

The Sisteron sausage casing company, founded in 1985, is a food manufacturing business. Its specialty is the traditional preparation of high-quality casings, such as the production of pieds paquets, sheep casings, pig casings, and beef casings, … Thanks to its expertise, its traditional products are renowned for their flavors.

... chorizo is a specialty based on pork combined with spices according to a unique recipe that has established the reputation of our chorizo. Our products: Dry ham sausage, Collar chorizo, Chorizo sticks, Chorizo PP D32 stick, Sliced chorizo, Chorizo cubes, Chorizo crumbs, Cular chorizo, Cular chorizo D70, Sliced cular chorizo, Catering chorizo D55, Catering chorizo PP D55, Sliced chorizo D55...

... and manufacturing custom machines for your projects. We are experts in the production line of industrial or artisanal skewers for meats, fish, vegetables, and fruits. Automatic tray dispenser. Also discover the full range of different types of machines we offer: cubers for cube slicing, matchsticks, stamps, pneumatic or air systems for transporting any food product, vibrating conveyors with or without sieves, and modular presses for meats, pork bellies, and more.

... technological processes for all your productions: pork charcuterie (cooked ham, bacon, pâtés, and others), dry cured meats (coppa, dry ham, dry sausage, Cobourg), marinated products, processed poultry products (chicken ham, nuggets), roasted and smoked chickens, seafood products (salmon, cephalopods, and others).

Producer of andouillettes for large retailers, HORECA, out-of-home catering, wholesalers, purchasing centers. Manufacturer of La Saumuroise andouillettes, Bonbergel andouillettes, and Champenoises andouillettes made from pure pork. Country-style andouilles made from 100% pork, vacuum-packed. La Saumuroise andouilles made from 100% pork, vacuum-packed. Manufacturer of traditional white pudding, extra-lean sausage vacuum-packed. Andouillettes with Saumur Champigny, vacuum-packed. Producer of cured meats for large retailers, HORECA...

The FASSIER charcuterie produces items crafted in accordance with the finest charcuterie traditions. Leading products: superior cooked ham with Jasnières wine, smoked garlic sausage made with beech wood, superior cooked and hand-molded ham hock, black pudding with sautéed onions.