Selection of deboned pork
Our fresh meat comes from pig farms in south-west France. We only use the pork shoulder, the finest cut, which is then prepared at our site in Aveyron using traditional methods.
The aromas in our drying rooms reveal the richness of our products. If ever you get the chance to visit Sacor in Villefranche-de-Rouergue and our drying rooms, you will enter a world where the aromas of cured meats promise a wealth of tastes to please the palate. You will be surprised by the simple beauty of our products as they seem to mature in a soft and perfectly controlled atmosphere during their slow drying process. Dry cured meats take time to develop their flavours, to the great delight of the connoisseurs who associate Bastides Salaisons with genuine and authentic tastes.