Our sausages are made with 100% pork shoulder, the finest meat from the animal. These delights from our terroir, or land, never fail to deliver exceptional flavour, thanks to our diligence in terms of meat quality and traditional production methods such as removing the bones from the pork shoulders on site and preparing the meat no longer than five days after slaughter. Our traditional methods include using a mincer, stuffing the sausages by hand into natural casings, trussing the sausages, brushing the sausages by hand and mildly fermenting the sausages. We favour using natural spices, free from synthetic ingredients. Long maturing and drying times are vital for developing aromas. It is this precious savoir-faire from the people at Bastides Salaisons which takes our customers on a veritable sensory journey.
Pigs from south-west France
We have been working with the same farms in south-west France for around forty years. Some of these breeders produce traditional free-range pork, fed with food free from GMOs. Our concern for the well-being of animals was honoured with an award from the NGO Compassion, for the sow rearing method used for producing sliced rosette sold at the British supermarket Waitrose.
Quality and food safety
Quality farming is in our DNA. We rigorously select our raw materials and we meet the highest standards. This quality is assured thanks to the strong partnerships we have built with our suppliers, some of whom have been working with us for decades. We are one of the last companies to produce our cured meats by exclusively using fresh meat, deboned on a daily basis in our workshops. Our requirements also apply to our products for resale such as Serrano ham, Italian coppa or Swiss Grison beef, which we source from family businesses also committed to quality excellence. Our company is IFS and BRC certified.
Standing by our regional devotion
Our company has been evolving in Villefranche-de-Rouergue, on its original premises, since 1962. We are genuinely committed to keeping Bastides Salaisons at the heart of this rural setting. We are devoted to the Aveyron, where dry cured meats have been produced throughout history, and where there is a wealth of savoir-faire, gastronomy and craft industry. A land full of tradition, home to spirited men and women, and an unspoilt rural way of life. We are fully committed to our role as an economic player/force, which is why Bastides Salaisons does not sub-contract work to foreign labour – our employees are local and live in the region. We only collaborate with local companies from south-west France, whether for carrying out work on the factory or for rearing the pigs.
Protecting the environment
Conscious of pressing environmental issues, for years now we have been committed to a sustainable development policy. Our proximity to our breeders, who are based in our region, reduces our environmental impact. Great effort is being made at our production site too. We are working on our packaging, which has not contained PVC since 2010. We are developing food containers made from 30% recycled plastic and our packing boxes are made from recycled paper pulp. Another ongoing project is seeking to convert our plastic waste into insulation solutions. Furthermore, our factory has undergone a huge transformation in order to centralise cold air, which is essential in our production rooms. We are setting up a building dedicated to ammonia-based cold production, avoiding any environmental impact. Heat is recovered and used to heat domestic water, the drying ovens and drying rooms. This incredibly virtuous way in which we produce energy significantly reduces our CO2 production. We have gone from 1,700 to 224 tonnes of CO2, which means we already meet European legislation set for 2030.