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PATRIMONIAM
France
It's a Lyonnaise recipe that dates back to the beginning of the 19th century. It was made from lean pork (50%) and beef (50%). The defatted meats are only very finely chopped and supplemented with small cubes of back fat (pork belly). It is stuffed into a natural double casing and dried for 5 to 6 weeks.
Request for a quoteBARIATRIX EUROPE
France
Our various production sites in France are entirely dedicated to the sourcing, mixing, manufacturing and packaging of bars, snacks and high-protein powders. In our quest to provide our customers with the best possible experience, our company regularly invests in state-of-the-art equipment in order to constantly improve on the modular and flexible production capacity (different types of mixing capacity, various packaging lines).
Request for a quoteBARIATRIX EUROPE
France
Our global expertise in subcontracting will be an asset for the preparation of intermediate food products (IFP) going to nutraceutical or food factories.
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