beef cold cuts France

...Dried beef is made from cuts located in the thigh of the beef. Depending on the manufacturing methods and the ingredients used, it can be called bresaola, viande de grison, or cecina. Here, this dried beef is Aubrac dried beef, an emblematic breed from Aveyron. Powerful and refined, it offers an alternative to artisanal charcuterie made from pigs. 100% pure beef, this Aubrac dried beef is like...

... stockinette on like a sock around the suspended carcass, cuts the knit to the desired length, ties a knot at the bottom, and secures it at the top of the carcass. Users: slaughterhouses, cold storage warehouses, cutting workshops, meat exporters, butcher shops, supermarkets, hunting associations, farms, distributors, food markets, restaurants. Features: - Improved hygiene of carcasses - Reduces weight loss (in water) of meats by an average of 3.16% (over eight days) compared to bare meats - Slows down the...

...Bratwurst, Toulouse sausages, plain or herb chipolatas in 55 or 90g, beef-lamb merguez in 55 or 90g, minced meat, stuffing, grilling chorizo, etc. The creative range of sausages also includes sausages and chipolatas with muscadet, curé nantais and potatoes, grilled vegetables, grilled onions, Espelette pepper, Chistorra, Basque-style... Available in the self-service section, under protective atmosphere, in fixed weights or in the traditional section, the sausages are exclusively stuffed in natural casings. There is also a "Porc Bio du centre" range in 55g chipolatas and 125g sausages.

Three friends passionate about gastronomy and nature lovers, Thomas, Thibault, and Andréa, created JOKO. Their ambition is to promote French wild game meats and AOP Bigorre black pork using short supply chains. They offer high-quality natural products through authentic and innovative recipes, while fighting against food waste related to hunting. Their goal is to make exceptional products from the ...