Several years ago, we gave up everything to live our dream. For a year and a half, we travelled the Aveyron and Auvergne regions to find the best products direct from farm producers. Our ambition? To be able to deliver top-quality farm produce from a region that's bursting with it. Then, after several years of working alongside these farmers, we decided to take the plunge and become producers ourselves! In January 2023, we opened our own salting workshop to make charcuterie in the purest tradition, with no artificial additives and above all nitrite-free charcuterie! As well as our Popines, thin slices of charcuterie vacuum-packed in small glass jars that are 100% recyclable. After several years as an online butcher, voted Best Online Butcher in 2019 by 60 Millions de Consommateurs, we have decided to devote ourselves to making our own charcuterie and Popines and to stop selling meat. In our boxes now? Everything you need for a successful aperitif!
| Website | http://www.cote2boeuf.fr |
| Employees | 4 (2 on RocketReach) |
| Founded | 2013 |
| Phone | +33 1 42 29 34 49 |
| Technologies |
JavaScript
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HTML
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PHP
+14 more
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| Industry | Food and Beverage Manufacturing |
| Keywords | Beef, Farm To Table, Steakhouse, French Cuisine, Meat, Local Food, Gourmet Food, Prime Meat, Quality Ingredients, Restaurant, Butcher, High Quality Food, Traditional Food, Fine Dining, Delicious Food, Culinary, Catering, Food Service, Dinner, Lunch |
| Competitors | Hippopotamus, GROUPE LA PATATERIE, Restaurants La Boucherie, Le Relais De Venise, chez jean, Café de Paris, Café de Flore, Les Fines Bouches - Revue littéraire et philosophique, Le Boeuf qui fume, legavroche +1 more (view full list) |
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