Cured and smoked meats
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Cured and smoked meats

Product information

We kept in our region this knowledge symbolized by the legend of Saint-Nicolas and its salted pork pieces.
These products go well with sauerkraut and other stew.
The smoked streaky bacon is really rooted in the heritage of our region. That is one of the emblematic ingredients of the quiche Lorraine, known throughout the world.
Poitrine paysanne
Code Product designation Unit of sale Packing Shelf life
Weight (kg) Piece Cond. (days)
620 Smoked streaky bacon App. 3500 X 1 Vacuum packed X 5 42
800 Smoked tenderloin App. 500 X 5 Vacuum packed X 4 42
885 Smoked back bacon (kassler) App. 4000 X 1 Vacuum packed X 4 42
600 Smoked collar App. 2500 X 2 Vacuum packed X 4 42
610 French smoked front shank App. 1000 X 4 Vacuum packed X 4 42
616 French cooked spare ribs App. 500 X 4 Vacuum packed X 5 30

Origin of meats

All our products are made from meat of pork born, raised and slaughtered in France.

See also :

Cooked hamsLittle cooked hamsSausagesSpecialities and festive products