France, Saint-André-Le-Puy
120km
... with traditional aging methods. Aged for over 9 months, they reveal their full subtlety. THE SAUSAGES We take great care in selecting the best cuts to create our sausages. Sourced from the shoulder, belly, or ham of pigs, primarily from Auvergne or Rhône-Alpes, each selected meat is blended into a masterful mix. This ensures tenderness and aromatic richness in each of our recipes. The natural casing is filled by hand.
France, Lacaune
133km
... 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.

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