cooked meats France

...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...

...The Ethiopian spice blend everyone is talking about! Ethiopian curry, traditionally used in stews or slow-cooked dishes, on barbecued meats, in soups, sauces, and even bread... the list is endless!

...{"Appellation":"Pomerol.","Cultivation":"Traditional.","Estate":"Château Nénin.","Label":"Appellation d'Origine Contrôlée.","Alcohol Content":"13.5%","Food Pairing":"Cheeses, game, saucy dishes, spicy dishes, red meats.","Vintage":"2017.","Eye":"Deep garnet purple.","Winemaker's Advice":"Serve at 16-18°C.","Nose":"Exuberant notes of cooked black cherries, plum jam, and black raspberries, along...

...Terroir: Clayey gravelly soil on schists Situation: Haut Layon Vinification Alcoholic fermentation and aging are carried out in barrels for one year. Tasting between 10 and 12°C Eye: Yellow Nose: Fruity, compote, apricots Palate: Aromas of yellow fruits and notes of candied fruits Aging potential: 5 years Balance: Dry Food and wine pairings: Sauced fish, scallops, white meats, and cooked cheese. Lobster à l’américaine, lobster in cream, and chicken with white sauce. Pruning: Double Guyot Altitude: 100 to 120 m...

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 ...

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...

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 wi...

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...

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.

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...

... 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.

...Close to the SNCF train station *** (5 minutes). In addition to our privileged location, the Arche Hotel offers air-conditioned rooms equipped with: LED flat-screen TV, free Wi-Fi internet access, comfortable duvets in all rooms, rooms accessible for people with disabilities, pets allowed, a free covered, locked, and monitored garage. The restaurant is open in the evening only for our guests. Our grilled meats or fish are cooked on volcanic stones. Enjoy a pleasant time in our restaurant "La Grilladine" open in the evening except on Sundays. Traditional cuisine.

... recipes. This dual expertise makes FAVID a preferred partner for numerous and varied applications. The largest French and international groups trust the company to support them in their development in the markets of the deli, cured meats, and prepared meals sectors.

For your enjoyment, Roger BODET, Master Charcutier, invites you to discover all his talent and expertise through a wide range of dry sausages. Shaped in natural casings, the sausages are then placed in a drying room where they will gradually be brought to an ideal temperature conducive to the development of flavors and the characteristic surface molds of a good dry sausage. This is the stage durin...

With 90 years of experience, La Bresse SAS is recognized for its expertise in charcuterie and the quality of its products. We pride ourselves on our commitment to good taste and traditional charcuterie craftsmanship. Our teams carry on the legacy of old recipes and the culinary tradition of Bresse and the Rhône-Alpes region, while adapting to the evolving expectations of consumers. Our commitment ...