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The Teil company of Aurillac, has been distinguished for more than 25 years for his know-how, in the field of salting and also for combining the constraints of modern production.
The sausages and cold sausages made with old fashion, according to the same know-how are also Montagne qualiity labeled. A large range of specialities, pork-butcheries and preserves are as many original Auvergnates recipes which come to supplement our assorted delicatessen. |
The fresh hams, never frozen, are hand salted with dry salt, and according to the auvergnate traditional method . The drying and the maturation of hams last 7 months, leaving to the time the task to make a perfect aspect, texture and the flavor of the product. The sausages and cold sausages made with old fashion, according to the same know-how are also Montagne qualiity labeled. A large range of specialities, pork-butcheries and preserves are as many original Auvergnates recipes which come to supplement our assorted delicatessen. . |
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