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CÔTE2BOEUF

Francie

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.

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SALAISONS JOSEPH PANTALONI SARL

Francie

Společnost SALAISONS JOSEPH PANTALONI SARL, je Výrobce, která působí v Uzeniny a solená masa sektoru. Působí rovněž v sektorech Corsican cured sausage maker, Producer of Corsican cured meats, Producer of Corsican cooked meats, Producer of Corsican specialities, Corsican handcrafted products, Supplier of delicatessen meats from Corsica, Coppa from Corsica, Figatelli sausages from Corsica, a Lonzo fillet from Corsica. Sídlí v Sarrola-Carcopino, Francie.
JOKO GASTRONOMIE

Francie

Společnost JOKO GASTRONOMIE, je Výrobce, která působí v Gastronomie - speciality sektoru. Působí rovněž v sektorech Maso a uzeniny, Řemeslná výroba, gastronomic product, Gastronomic products, pork, authentic recipes, deli meats, beef cold cuts, a dressed game products. Sídlí v Lyon, Francie.

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