Our recipes | Bastides Salaisons

Our recipes

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.

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.

Viande de porc fraiche Bastides Salaisons.

A world of traditional or new possibilities

We use carefully selected condiments to enhance the flavours of our cured meats and to add a little character. The green pepper we use comes from an environmentally-friendly farm in Brazil, the sea salt from the Aigues-Mortes salt marshes, the walnuts from a small cooperative based in Périgord (IGP - Protected Geographical Indication). The roquefort is supplied by Gabriel Coulet, a company based in Aveyron. We also use French hazelnuts, garlic, herbes de Provence, truffle, etc. The variety of spices and condiments opens up a world of possibilities to us. Culinary creativity is integral to our corporate culture.