Our craft
Our craft Expert skills for quality casings
for quality casings
The use of natural casings is a tradition that goes back over 2,000 years. It was one of the first methods of preserving meat which, once minced and salted, was stuffed into a casing to conserve it. Making casings is a traditional craft that demands real skill. Les Boyauderies des Savoie & Panier perpetuate these skills by mastering the intricacies of each stage of production of quality casings.
Each sausage, each saucisson prepared with a natural casing is unique.
And each casing has a specific use determined by the meat product it is destined for.
Our range of natural casings meet the requirements of a wide selection of products, such as dried saucisson, fresh sausages, chipolatas, merguez, Toulouse sausage, Morteau, black puddings, chitterling sausage, andouillettes, Rosette and Jésus of Lyon…
Nous utilisons pour cela les tubes digestifs des porcins, ovins et bovins.
Our strengths
- A family business since 1966.
- The origin of our raw materials is guaranteed and subject to strict sanitary regulations. Our casings benefit from precise traceability.
- Our worldwide subsidiaries and exclusive partners enable us to guarantee a permanent supply, a qualified workforce and great flexibility to meet client demands (outsourcing)
- An extensive range of natural casings from a choice of three animals, and an offer adapted to each type of customer (preservers, distributors, butchers, direct…)
- A diversity of origins for the raw materials to avert ruptures due to unforeseen circumstances ensuring continuity of stock and a guarantee of uninterrupted service for our clients.
- A fleet of in-house vehicles offering quality service and reactivity, with deliveries direct from our cold store.