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Inquiry

Please contact us at 

+ 33 4 78 21 80 80 for further informations

Designation

01- Topside
02- Cube roll
03- Knuckle
04- Rump without tail
05- Striploin
06- Tenderloin
07- Boneless plates and flanks 90 VL
08- Boneless plates and flanks 70 VL
09- Beef burger
Inquiry 

Tél : + 33 4 78 21 80 80

Inquiry

Tél : + 33 4 78 21 80 80

Designation

01- Pork leg round cut
02- Pork leg parma cut
03- Pork leg cut deboned
04- Pork leg 4D
04 bis- Top side
05- Knuckle PAD
06- Outside PAD
07- Fore end
08- Pork shoulder round cut
09- Pork shoulder Italian cut
10- Pork shoulder Italian cut
11- Pork shoulder without rind and defated
12- Pork shoulder 4D without shank
13- Pork shoulder 4D without shank
14- Pork shoulder 5D without shank
15- Pork shoulder 5D without shank
16- Boneless, pork shank, rindless
17- Bone-in pork collar
18- Boneless pork collar
19- Clipped boneless pork collar
20- Bone-in pork loin
21- Boneless pork loin chain on
22- Boneless pork loin chain off
23- Belly, single ribbed, rind on
24- Belly, single ribbed, rind on
25- Belly, rindless, single ribbed
26- Belly, rindless, single ribbed
27- Rindless pork jowl
28- Belly strip without rind
29- Diaphragm
30- Pork tenderloin with chain
31- Pork tenderloin without chain
32- Pork tenderloin with head
33- Loin ribs
34- Spare ribs
35- Pork soft-bone
36- Riblets
37- Neck ribs
38- Tails
39- Front feet
40- Hind feet
41- Back fat
42- Hearts
43- Kidneys
44- Liver
45- Ears without core
46- Ears with core
47- Pork snouts
48- Pork rind
Inquiry

Tél : + 33 4 78 21 80 80

Designation

01- Carcase
02- Leg aitch bone out chump on
03- Boneless chump
04- Frenched rack
05- Saddle 8 ribs chump off
06- Loin 8 ribs chump off
07- Saddle 8 ribs chump off steaks
08- Boneless shoulder
09- BRN shoulder
Inquiry

Tél : + 33 4 78 21 80 80

Designation

01- Single Fillet
02- Double fillet
03- Whole chicken
04- Leg, with back, with tail
05- Drumstick
06- Chicken thigh
07- Boneless thighmeat
08- Three joint wing
09- Turkey wing
Inquiry 

Tél : + 33 4 78 21 80 80

Inquiry

Tél : + 33 4 78 21 80 80

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