beef meats France

...dried ham nuts, dried Aubrac beef, chorizo, guanciale, dry sausage, saucisson, make up our range of nitrite-free charcuterie produced in our workshop in Laissac, Aveyron. COTE2BOEUF is also the inventor of the Popines: thinly sliced charcuterie in a 100% recyclable and returnable glass jar. Once vacuum-sealed, the Popine will keep for 3 months at room temperature. Available in 3 formats (Popine, Marmite, Chaudron), it will accompany your raclettes in winter and charcuterie boards in the beautiful season.

... Espelette pepper, country pâté, rillettes, hure, Basque blood sausage, confit sausages, and Ibaïona pork confit) and game (hare terrines, wild boar terrines, and pigeon salmis). Finally, Mayté charcuterie produces essential Basque recipes such as axoa, piperade, and Basque tripe, as well as dishes like cassoulet and beef bourguignon.

La Maison CONQUET specializes in the culinary traditions of Aubrac. The Maison produces charcuterie, preserves, and a variety of meats and specialties made from pure Aubrac beef, pork, Aveyron lamb, and veal. The company also produces prepared dishes, offal, aligot, and local cheeses such as tome. The prepared dishes offered by the Maison mainly include tripoux, stuffed cabbage, and Aveyron farçous with prunes.