Dry Sausages Range
The DRY SAUSAGES range includes traditional dry sausages, dry sausages on Aveyron rods, chorizo, and dry liver sausages.
DrySausages
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DRY SAUSAGES & SALAMISDry Sausage
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DRY SAUSAGES & SALAMISDry Sausage cellophane-wrapped
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DRY SAUSAGES & SALAMISDry Sausage cellophane-wrapped
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DRY SAUSAGES & SALAMISPure Pork Dry Salami
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DRY SAUSAGES & SALAMISPure Pork Dry Sausage cellophane-wrapped
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DRY SAUSAGES & SALAMISPure Pork Dry Salami 1kg
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DRY SAUSAGES & SALAMISPure Pork Dry Salami 1kg cellophane-wrapped
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DRY SAUSAGES & SALAMISDry Sausage « Perche de coche »
Dry Sausage"PERCHE"
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PERCH SAUSAGESDry Sausage « perche »
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PERCH SAUSAGESDry Sausage « perche » cellophane-wrapped
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PERCH SAUSAGESDry Sausage « perche » in mesh
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PERCH SAUSAGESDry Sausage « perche »
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CHORIZOChorizo cellophane-wrapped
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LIVER SAUSAGE
Dry Sausage « perche » cellophane-wrapped
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PERCH SAUSAGES
Dry Sausage « perche » in mesh
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PERCH SAUSAGESDry Sausage « perche de coche »
Rosette
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ROSETTE
Rosette in mesh
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ROSETTE
Rosette natural casing
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ROSETTE
Rosette to slice
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SNACKING SLICESRosette (50 slices)
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SELF-SERVICE SLICESRosette (8 slices)
Chorizo
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CHORIZO
Chorizo to slice
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Dry Sausages
Chorizo cular
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CHORIZOChorizo
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CHORIZO
Chorizo cellophane-wrapped
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CHORIZOChorizo Cellophane-Wrapped
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SELF-SERVICE SLICESChorizo (8 slices)
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SNACKING SLICESChorizo (50 slices)
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SNACKING SLICESChorizo sticks
LiverSausages
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LIVER SAUSAGELiver Sausage
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LIVER SAUSAGE
Dry Sausage « perche » cellophane-wrapped
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.
