Our dry cured sausages are exclusively made from fresh meats that are carefully boned and trimmed in our workshop. The meat is minced with a grinder, then the stuffing is carried out in natural pork casing and the finished product is hand-brushed.

Thanks to a slow maturing in our drying rooms, our dry cured sausage takes on the subtle flavours of the authentic recipe of the South-West of France.

All the manufacturing processes are fully recorded in rigorous specifications approved by the French public authorities. They are testified by Certified Quality Criteria which is an official quality label controlled by an independent body.