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Our Range forImporters

If you’re an importer, we provide sliced or whole French dry-cured meats labeled VPF (French Pork Meat), optimized for export and designed to help grow your local market.

Find out more about the “Salaisons Cros” range
Dry-cured
Hams
Sliced
Meats
Dry
Sausages
Dried
Meats

Dry-curedHamsrange

The HAM range includes whole hams, ham portions, and sliced hams. After salting, our hams are placed in drying rooms in Aveyron to develop their full qualities. This is the aging process: aromas gradually develop, and the texture becomes tenderer.

WholeDry-curedHams

Dry-curedHamsPortion

SlicedDry-curedHams

OUR DIFFERENCES: DRY-CURED HAM RANGE

HIGH-QUALITY INGREDIENTS

To offer dry-cured hams that excel in taste, we ensure the provenance of our raw materials. They are selected according to precise specifications and comply with the « Le Porc Français » (French Pork) standards.

STRICT PROCEDURES AND CONTROLS

Our rigorous adherence to procedures and thorough inspections have earned us the IFS (International Featured Standards) certification at the highest level. This certification recognizes our ability to rigorously monitor products from suppliers to consumers, ensuring safe and healthy products.

MONITORED AGING

After salting, our hams are aged in our Aveyron drying rooms for 6, 9, or 12 months to develop their full qualities. During this process, aromas intensify, and the texture becomes tender.

NO PRESERVATIVES

Our premium dry-cured ham is guaranteed free of preservatives. Our production secret: quality meat, sea salt, and… time.

Cured meatSlicesrange

The SLICES range includes premium dry-cured ham, pancetta, dry-cured coppa, pure pork rosette, bacon, and chorizo, as well as winter raclette platters and summer seasonal platters.

Self-servicesSlices

Our differences Cured meat Slices range

IFS-certified slicing plant

The range of sliced dry cured meats is ideal for picnics and social gatherings..Products are sliced in our IFS-certified slicing workshop. Our rigorous application of procedures and controls has earned us IFS (International Featured Standards) certification at the highest level. This certification is recognition of our ability to ensure rigorous monitoring of products from our suppliers right through to consumers, guaranteeing them safe, healthy products.

Our workshop uses high-performance slicers to produce fine, even slices.

Kraft packaging for slices

The packaging used for this range is made of kraft cardboard; this reduces the weight of plastic in the packaging and makes waste sorting easier. Our sliced cured meats range uses 70% LESS PLASTIC.

Dry SausagesRange

The DRY SAUSAGES range includes traditional dry sausages, dry sausages on Aveyron rods, chorizo, and dry liver sausages.

Rosette

Chorizo

Our differences: Dry sausage range

A legacy of tradition

For over 80 years, we’ve paid the same attention to every stage of production. From the choice of raw materials, sourced exclusively in France, to the finished products, we take care to respect the know-how of our elders.

Respect for traditional charcuterie

Our range of dry sausages is made in the traditional charcuterie way. Once selected, the raw materials are chopped, then seasoned.

Natural envelope

The mixture is dexterously and meticulously pushed into natural casings, then suspended on wooden bars. This natural casing stage ensures slow maturing in our drying sheds in Aveyron.

Refined with patience

The products mature slowly. It is during this stage that the natural bloom and characteristic taste of dry cured meats develop.

Salted MeatsRange

Explore our Salaisons Cros range of dried meats, including bacon, coppa, and pancetta. Each product is crafted with meticulous care, combining tradition and innovation to deliver rich, authentic flavors.

Dried MeatsCoppa

Dried MeatsPancetta

Dried MeatsBacon

Dried MeatsPork Belly

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