Beef charcuterie is distinguished by its refined taste but also by its preparation. We invite you to discover the subtleties of this fine charcuterie.


Beef delicatessen meats cannot be compared to pork. It is distinguished by its taste but also by its elaboration. We develop our range of cold cuts from Galloway meat. A meat breed that is recognized for its flavour, tenderness and nutritional qualities. In addition, this meat is exceptional for its richness in Omega 3 and 5 as well as the absence of cholesterol.

It has taken us more than 2 years to find the perfect recipe allowing us to offer a 100% pure beef product for sale. All the complexity of this was to find the perfect balance of fat as well as the natural casing suitable for the preparation of our dry meats. It is thanks to our knowledge of our cattle but also our mastery of the production chain that we can offer a 100% pure natural beef charcuterie labeled Organic Agriculture and EU certified organic food label.


Due to its natural composition (no preservatives, no artificial colourings, no additives, no nitrite salts), dry meats will tend to dry quickly in the open air. It is for this reason that our entire range is vacuum packed. After opening, you are free to let the product dry at your own preference. To prevent your 100% pure beef from drying too quickly, we recommend that you store the product in a cool and dry cupboard or in the fridge. It is preferable to leave the charcuterie in its original packaging, otherwise, consider wrapping the sausage in a kitchen towel.


Galloway Cattle are known worldwide for the quality meat they produce. The beef is lean yet well marbled. Because of the Galloway double hair coat, carcasses do not have the extra layer of back fat common to many other breeds.

Its fat evenly distributed, its bright red colour, its abundant marbling, make this meat a must for Carnivores worthy of the name.

Galloway meat has all the natural qualities for an optimal maturation. Its abundant fat coverage, its marbling, its intramuscular fat, its extensive breeding with grass, allow the development of flavours and aromas specific to Galloway cattle.

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