Rezultatai

Ham curing

CÔTE2BOEUF

Prancūzija

COTE2BOEUF, a small-scale maker of cured meats based in Aveyron, is restoring a symbol of French gastronomy to its former glory: The cured sausage! It is made as it was in olden days using only 3 ingredients: meat selected from livestock farms in Aveyron, salt from Guérande and PGI Kampot pepper. No preservatives, no colourings, no nitrates! Just 3 ingredients as in olden times. Coppa, lonzo, dried oyster cut of ham, dried Aubrac beef, chorizo, guanciale, dry cured sausage, cured sausage make up our range of nitrate-free cold cuts made in our Laissac workshop in Aveyron. COTE2BOEUF also invented Popines: finely sliced cold cuts in a 100% recyclable and deposit-paid glass jar. Once it is vacuum packed, the Popine can be kept for 3 months at room temperature. It comes in 3 formats (Popine, Marmite, Chaudron), and is ideal for your winter raclettes and assortments of cold cuts for serving on fine days.

Interneto svetainė
SA SALAISONS PYRENEENNES

Prancūzija

Įmonė SA SALAISONS PYRENEENNES, – tai Fabbricante/ Produttore, veikianti Mėsa, virta ir konservuota pramonės šakoje. Ji taip pat veikia Kumpis, Mėsos sūdymo įrengimai, Kumpis, Mėsos sūdymo įrengimai, bei mountain ham pramonės šakose. Įmonė įsikūrusi Ibos, Prancūzija.

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Rezultatai

Ham curing

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