Nutritional values per 100g

Energy: 524 Kj / 125 Kcal
Fat: 5.9 g of which saturates: 2.1 g
Carbohydrates: <0.5 g of which sugars: < 0.5 g
Protein: 18 g
Salt: 1.3 g

The Story of “La Naucelloise” and the Savy Family

“La Naucelloise” is a renowned company based in the French region of Aveyron, best known for producing traditional “tripous” (an offal specialty).
Today, the company employs around 30 people, and its production facilities cover approximately 2,500 square meters.
Its hygiene and safety standards comply with strict European guidelines, and its production combines state-of-the-art technology with traditional craftsmanship.
Visitors can tour the cannery and museum and buy products directly from the shop.

The history of “Tripous Savy,” La Naucelloise’s flagship product, spans three generations and began in the 1930s at the Hotel des Voyageurs in Naucelle. Here, 17-year-old Hélène Vidal quickly impressed guests and employers with her exceptional cooking skills, particularly with her tripous. After the war, in the 1950s, Hélène and her husband, Charles Savy, bought the hotel’s butcher shop and began producing and selling her now-famous tripous on a larger scale.

The business grew and prospered, and when Tripous Navy won first prize at a national competition in 1966, Charles and his son Léo decided to expand production and establish the “La Naucelloise” brand.

In the following years, the company expanded further: production was modernized and the product range expanded, always with a view to preserving tradition.
Léo’s son, Charles-Pierre, received several awards for the now third-generation family business and added an organic line that combines the traditional recipe with organic ingredients.

In 2012, “La Naucelloise” was awarded the “Entreprise du Patrimoine Vivant” label, recognizing its ongoing commitment and contribution to local culture and the economy.

Manufacturer: La Naucelloise – Z.A. de Merlin – 12800 Naucelle-Gare – Aveyron – France