GENERAL CATALOGUE TRADITIONAL RETAIL

2 ///// GENERAL CATALOGUE TRADITIONAL RETAIL

METZ

Ardennes

marne

bas-

rhin

Haut-

rhin

Aube

Vosges

Moselle

haute-

marne

meuse

meurthe-

et-moselle

METZ

Ardennes

marne

bas-

rhin

Haut-

Aube

Vosges

Moselle

haute-

marne

meuse

meurthe-

et-moselle

For more than 50 years, Charculor conceive, develops and sells original

delicatessen specialities renowned for their exceptional gustatory

qualities.

Our goal remains the same since the first day : share our products and

passion for the Lorraine terroir, the corresponding know-how, and the

gastronomy that have been developed for centuries.

Proud of its culinary heritage and with an innovative spirit, Charculor

always have had the will to provide recipes of yesteryear, made in a

traditional manner.

We do not deviate from our principles for more than 50 years and

We constantly seek to evolve, with one aim in mind : always meet

theexpectations of our customers and consumers.

Currently employing over 120 people, Charculor preserve traditional

know-how, offering a large number of new products that combine

quality, taste and food safety.

«La Lorraine notre signature» is above all an

identifierreflectingourprideandpromoteour

know-howandproducts.It’

sacommonapproachwiththeaim

ofpromotingproductsoftheLorraineRegion.Allproductsreferenced are

labelledwiththe«

LA LORRAINE NOTRE SIGNATURE

» logo.

FLAVOURS & KNOW-HOW

OFOURREGION

SUMMARY

STUFFING FLESH

.......................................................................................................................................................................................................................................

P. 3

MEAT SAUSAGES, CERVELAS

......................................................................................................................................................................................................

P. 3

PÂTÉS AND TERRINES

.......................................................................................................................................................................................................

P. 4 TO 10

PÂTÉ AND PIG’S HEAD TERRINE XXL CONCEPT

...............................................................................................................................................

P. 11

PIG’S HEAD TERRINE, MUZZLE, ASPIC

.......................................................................................................................................................................

P. 12

SALADS, CATERING

P. 13

LIVER SAUSAGE

P. 14

GALANTINES

P. 14

ROLLS, 1 KG SAUSAGES, BLOOD SAUSAGE

........................................................................................................................................

P. 15 TO 16

FUSEAU, RAW SAUSAGES, FILET MIGNON

.........................................................................................................................................

P. 16 TO 17

HAMS

P. 18 TO 19

WHOLESALE PRODUCTS

P.20

KNACKS, STRASBOURG SAUSAGES, FRANKFURTER, BOCKWURST

.....................................................................

P. 21 TO 23

STEAMED-SMOKED BOILED SAUSAGES

.................................................................................................................................................

P. 24 TO 25

BLOOD SAUSAGES

P. 25

ROTISSERIE RANGE

P. 26

RAW/COOKED/SMOKED CURED PRODUCTS

..................................................................................................................................

P. 27 TO 30

SAUERKRAUT PRODUCTS

P. 31

GRILL SAUSAGES

P. 32 TO 35

MARINATED MEATS

P. 35 TO 38

SKEWERS

P. 39 TO 40

ROASTS

P. 41

MEAT PASTRIES RANGE

................................................................................................................................................................................................

P. 42 TO 44

PÂTÉS EN CROÛTE

P. 42

PATÉS LORRAINS

P. 42

PIES

P. 43

FEUILLETÉS

P. 44

HAM IN PASTRY CRUST

P. 44

ORGANIC RANGE

P. 45 TO 46

«LA LORRAINE SAVOUREUSE» RANGE

.........................................................................................................................................................

P. 47 TO 50