cooked meats France

...Apple compote is a fruit puree made from cooked or fresh apples, and possibly a bit of sugar or cinnamon. In France, compote is considered a dessert, while in Northern and Eastern Europe or America, compotes often accompany meats. In Belgium and the Netherlands, it is also served as a side dish, particularly with blood sausage or chicken.

...Guintrand Preserves Heat our Ratatouille in a saucepan over low heat and serve it with your cooked meats by incorporating their cooking juices. Served cold or slightly chilled, it will be a delight to start a meal, drizzled with a splash of olive oil. And if you have any leftovers, crack 2 or 3 eggs, beat them, and make a delicious omelet. Ingredients: tomatoes (40%), eggplants (18%), zucchini (18%), green and red peppers (8%), onions (6%), sunflower oil, olive oil (1%), sugar, salt, modified corn starch, seasonings (including celery), spices, acidifier citric acid (E330).

...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!

...The grain of spelt is tender. It is cooked like rice and pairs well with salads, vegetables, or meats. It is distinguished by its very low gluten content. Spelt flour is used in the making of breads, cakes, or pasta.

Since 1985, we have specialized in the artisanal production of custom sausages, whether they are small or large caliber. We take pride in offering 100% local and French quality products, recognized worldwide and awarded medals in 2018 and 2023. Located in Carpentras, at the foot of Mont Ventoux, we combine tradition and excellence to provide you with the best sausages. Our e-commerce site is desi...

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...

...milks, cream...), - Cold cuts and cured meats, - Pastries and baked goods, - Halal products, - Grocery items, - Seafood, - Frozen products. We can offer you various ranges of food products. SOMEXPORT is your export partner. Indeed, we assist you in discovering the best products from each region of the world that meet your needs and your clients' demands. For over 20 years, we have traveled...

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...

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...

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...

...just good common sense in taste, step by step. At the core, the best raw materials, exclusively French meats. Selection of the most flavorful, low-fat pork cuts: shoulders, hams, belly… Not adding water that weighs down the scales! "Homemade" seasonings, those that breathe the spices and aromas of the Savoyard region, raw. Stuffing in natural casings and, of course, manual tying. Long steaming, artisanal smoking with woods and herbs from our lands, traditional drying for our sausages, sausages, chipolatas, and merguez from Haute-Savoie… Online and direct sales!

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.

The company Le Séchoir des Alpes is specialized in the agri-food sector, more specifically in the production of cured meats and salted products. With its traditional and artisanal know-how passed down from father to son, Le Séchoir des Alpes offers you a range of quality products that represent all the flavors of Provence.

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.)...

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 ...

CENTRALIAA, a wholesale food trade for businesses, distributes food products for the industry: vegetable and fruit flakes, dehydrated meats and seafood, natural vegetable extracts, wines and vinegars, yeast extracts, broth preparations, bases and sauces, concentrated milks, dehydrated tomatoes and vegetables, atomized fats, pre-cooked legumes, fruit juices.