Artisanal pork-butchery
Come to the table from savours from the soil, come to taste pies, knuckles of ham and fritons, melt of pleasure with the whole duck foie gras, succumb to greediness with the crystallized ones, stuffed necks, hams, cassoulets or tripous.
In the code of practice, the pork-butchery of Causse prepares as of the early morning all these products. One will need much time and work so that each preparation is faithful to the taste of the house.
Contact : eric Castagne, 06 21 57 57 00
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