Cured meats

Cured meats are pieces of meat that are salted and then aged without cooking: sausage, ventrèche, ... and of course ham.
Here, it is the yeasts and bacteria that develop the complex, deep flavors (just like in raw-milk cheeses).

We distinguish them from charcuterie (etymologically "cooked meat"): rillettes, pâté, blood sausage, ...

Guaranteed to be free of sodium nitrate (E252), sodium nitrite (E250), or any other additives.

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Hams

Patrick Duler

Foie gras

Cured in salt

Cured meats

No saltpeter or nitrite salt

Black truffles

in Quercy Blanc

Deli meats

Preservative-free

Flours made from truffle wheat

And cereals

Vacations

in the countryside

Cosmetics

Healthy & Mild

Our most popular products

Gascon Pork Sausage
starting at: 45,00€ Piece weighing approximately 250 g.

A 100% natural sausage, aged for about two months in a cellar, which
Selecting options This product is available in several variations. You can select your options on the product page.
Whole duck foie gras
starting at: 73,00€

Elevate your holiday meals and share the joy
Selecting options This product is available in several variations. You can select your options on the product page.
Authentic Gascon Pork Country Pâté
starting at: 21,00€

A classic recipe with a dash of Armagnac for a dough
Selecting options This product is available in several variations. You can select your options on the product page.
Saint-Géry's Rod
135,00€ Pieces weighing approximately 1 kg. Price per kilogram

120 to 180 days of aging The trique is made like a
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