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Valmistaja Tuottaja - Loin sausage

CÔTE2BOEUF

Ranska

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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CÉSAR NIETO

Espanja

CÉSAR NIETO, on Valmistaja/ Tuottaja, joka toimii toimialalla Kinkku. Se on aktiivinen myös seuraavilla toimialoilla Chorizo, lonza-makkara, SAUSAGE, IBERIAN, "de bellota" iberian ham, "de bellota" lomo tenderloin, Iberian kinkut. Sen sijainti on Guijuelo-Salamanca, Espanja.

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Tulokset hakusanalle

Valmistaja Tuottaja - Loin sausage

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