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Vacuum packing

CÔTE2BOEUF

Francija

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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TOM PRESS

Francija

Uzņēmums TOM PRESS, ir Izplatītājs, gadā un darbojas Konservu izgatavošana - iekārtas un aprīkojums nozarē. Tas darbojas arī cleavers, mincers, ice cream machines, vacuum bags, fruit grinders, Food vacuum packing machine, Preserving equipment, Food service equipment, un Meat smoker nozarēs. Tas atrodas Soreze, Francija.

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Rezultāti

Vacuum packing

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