Traditional pâtés range

The Aveyron has always brought to mind the open green spaces and rural life.

Over time each farm bred pork and during the winter months, we met with the family to participate in the “slaughter of the pork”. For this reason, sausage preparations and especially pâtés have been made with pork meat. In ROGER VIDAL’s pâtés and terrines pork meat comes from the Lacaune Mountains, a region known for its butchery tradition.

Taste our pure pork pâté and our complete range prepared with pork meat and others, such as our country-style terrine or the delights of our terrine with mushrooms. Belonging to the Midi-Pyrenees region, The Aveyron has culinary influences. Thus find them in some of our preparations such as our duck pâté, our chicken liver terrine or our goose pâté…