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. .