charcuterie and cured meats France

...Whether the jars are simply displayed on a table or the charcuterie is arranged on a platter of your choice, preparing a charcuterie board has never been easier. An appetizer platter for 25 people ready in the blink of an eye, Pop and it's done! (84g of charcuterie per person) 3 months of shelf life at room temperature before opening. Nitrite-free charcuterie made in our workshop in Laissac, Aveyron. Traditional artisanal production with only 3 ingredients: pork or beef, Guérande salt, Kampot IGP pepper from Cambodia. Best before: 90 days Origin: Laissac, Aveyron Weight: 2.1kg...

...Le Figatelli from the Isle of Beauty is made from liver, throat, and pork belly that matures for a minimum of 21 days. Each piece weighs approximately 250g and measures 20cm in length. Packaging: cardboard box of 10kg for about 40 pieces Storage: maximum 18°C Shelf life: 65 days...

...COTTON HAM BAG IN ECRU FINISH 100% natural ecru cotton ham bag For hanging drying protected from insects and dust Features: Closure of the bag with cotton cord Bag size: 59x68cm Fabric 40gr/m2, 22 threads per cm 100% biodegradable Dimensions 59x68cm Other dimensions available upon request Functions Aging, Drying Industries Charcuterie – Cured Meats...

...Wholesale of Italian food products. Italian AOP products. Direct import from Italy. Specialist in the distribution of Italian cheeses: Parmigiano Reggiano AOP, Grana Padano AOP, or Pecorino Romano AOP… Mascarpone, gorgonzola, ricotta, or mozzarella di bufala… Wholesale of Italian charcuterie: typical Italian charcuterie: San Daniele Ham AOP, coppa, speck. Import of Italian Sauces: Pesto...

...Our products are made by our Master Craftsman and his team. All raw materials are sourced from FRANCE. The skills and expertise of La Drosera Gourmande have earned the trust of its clients and numerous awards at the national level. This year, our whole duck foie gras in a jar has once again been awarded the GOLD Medal at the Paris Agricultural Competition.

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...

The ANTARTIC II INGREDIENTS production unit was established in 2002 to supply Technological Mixes to the food industry: coatings, cured meats (brined products, cooked charcuterie, raw charcuterie, dry charcuterie), jellies, marinades, sauces and sauce bases, flavors, snack flavors, natural flavors, sausage and merguez seasonings, culinary aids, ethnic products, and a wide range of Sweet Mixes...

...STE D'EXPL CHARCUTERIE ANTOINE is a company established in 1963, located in Castres in the Tarn department (81). Thanks to their experience and expertise, CHARCUTERIE ANTOINE has always maintained the goal of producing traditional charcuterie. CHARCUTERIE ANTOINE can manufacture all types of charcuterie products; from sausages to cured products, including sliced products, cooked products, and even some canned goods.

...Founded in 1970 by Louis Seigneurie, the company SA SEIGNEURIE & FILS was initially established in Toulouse. This business evolved into a manufacturing workshop for cured meats following the successive arrival of the four sons. The activity includes wholesale and semi-wholesale sales of charcuterie, prepared products, and dry goods... In 1995, the company moved to Fonsorbes into new premises of 1500 m2 and obtained approval to meet European standards. It can now meet an increasingly high demand. In March 2012, a 200 m2 shop was opened at the production site, aimed at selling to individuals.

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.

...A family of products crafted in the purest tradition of mountain charcuterie. Made from the finest cuts of meat, our Grande Tradition range embodies the expertise of Batistou. THE HAM Our hams are exclusively sourced from rigorously selected French pigs and are inspired by the round cut known as "Parma." Moderately salted and hand-rubbed with dry salt, they are then slowly dried in accordance...

... 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.

... 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.

...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...

...Midi Charcuterie Company, marketed under the brand Gil Traiteur, is a business specialized in the agri-food sector, specifically in Mediterranean cuisine. Moving away from traditional charcuterie, the company focuses on producing "Provençal Flavors," such as Marinated Vegetables and Mushrooms, Marinated Specialties "Gil Traiteur," Oil-Marinated Seafood Products, Spreads (our "Taillas"), and Culinary Aids.

La Maison Laborie, established in 1932, specializes in Auvergne charcuterie. Laborie products are handcrafted, authentic, and flavorful. The meats are of French origin, and several Laborie products have received awards. The Maison offers a wide range of traditional charcuterie, including: dry hams from Auvergne, dry sausages, dry sausages, bacon, terrines, preserves, gift boxes, etc.

...La Maison TEIL, located in Aurillac, specializes in the production of charcuterie. The Maison produces hams, sausages, terrines, fritons, Auvergne pâtés, and typical charcuterie pastries such as the puff pastry with Bleu d'Auvergne or the potato pie. Fresh hams are never frozen; they are hand-salted with dry salt and according to the traditional Auvergne method. The drying and maturation of...

Randy is a small and medium-sized enterprise (SME) founded in 1903, located in Chaponost in the southwest of the Lyon region. Positioned in the realm of local produce, Randy puts all its expertise into the production of savory pastries, charcuterie, and regional salads. This know-how has been passed down for over a century within the Randy House. Indeed, our staff consists of professionals in charcuterie and pastry, who are fine connoisseurs of Lyonnais products, ensuring optimal quality for our products.

...ETABLISSEMENTS G. BORIES is a charcuterie with artisanal and regional expertise. The quality of the pigs processed by the Bories establishments is defined by a strict "specification sheet." Weight, origin, lean meat percentage (LMP), nothing is left to chance. The Bories company has been working with the same supplier for years to ensure consistent quality in its supplies. After slaughtering...

... is based on three pillars: the rigorous selection of our suppliers and raw materials, product traceability, and our industrial know-how. Our products are directly inspired by the local recipes of Bresse and made with carefully selected ingredients. We produce hams, black and white puddings, and numerous charcuterie products such as head cheese, Bressan civiers, Lyon-style cooking sausages, and andouillettes.

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.)...