Nutritional values per 100g:

Energy in kJ: 1059
Energy in kcal: 255
Fat (g): 20.4
of which saturates (g): 7.3
Carbohydrate (g): 1.8
of which sugars (g): 1.5
Protein (g): 14.9
Salt (g): 1.1

Teyssier Salaisons, founded in 1871 in Saint-Agrève, is a renowned French company known for producing ham and salami. Originally a small butcher shop, Teyssier has dedicated itself to the curing tradition of the Ardèche and built up expertise over generations.

The company is deeply rooted in the terroir of the Ardèche and contributes to the local economy. It mainly uses fresh meat of French origin, and the products are aged at an altitude of 1,100 m in the Monts d'Ardèche Regional Natural Park.

Teyssier is one of France's last major curing companies and was awarded the "Entreprise du Patrimoine Vivant" (Living Heritage Company) label in 2012 and 2017. Teyssier adheres to traditional techniques, such as manual salting, drying on wooden racks, and stuffing into natural casings, and combines these with innovations to develop new recipes.

The company values quality and complies with strict controls and regulations, including HACCP studies and traceability from producer to consumer. Its products have received multiple awards and have carried the protected geographical indication "Ardèche" since July 2012.

Teyssier Salaisons has also been successful in competitions and has received 32 medals at the Concours Général Agricole since 2008, as well as other awards in various competitions.

Manufacturer: Teyssier Salaisons - BP 1 Clavière - 07320 SAINT AGRÈVE, France

Stéphane Reynaud is a French chef and author known for his love of traditional French cuisine and his commitment to high-quality, seasonal ingredients. He was born on January 19, 1969.

Reynaud grew up in a culinary family: his grandparents owned a butcher shop, and he was introduced to the world of cooking at an early age. Later, he learned his craft in several renowned French restaurants, including the famous Restaurant Troisgros.

In 2005, Reynaud published his first book, titled “Pork & Sons” (German: “Schwein & Sohn”), which became a major success. In his books and in his restaurants, he emphasizes the importance of high-quality ingredients, especially meat, and focuses on traditional preparation methods and French recipes.

Reynaud is also an enthusiastic supporter of farmers and breeders who produce high-quality products. He is committed to reviving traditional dishes and techniques and has a rustic, rural cooking style inspired by French country cuisine.

Through his books and television appearances, Stéphane Reynaud has gained a wide following and made his passion for good food and French cuisine known worldwide.