cured meat and cooked meats France

... designed to meet the needs of individuals while also offering a dedicated space for professionals: distributors, partners, cheese shops, butcheries, gourmet grocery stores, small businesses, and supermarkets.

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...

... 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.

... grand words to express our love for our craft. And when we talk about the know-how passed down through generations, the meats we choose without compromise, the artisanal charcuterie methods we want to preserve, the production that always comes from our hands, the original flavors of "old" traditional local recipes, online sales, and authentically fair quality/price ratios… There are no secrets...