The journey to benchmark status…
A recipe unchanged since 1966
The Charles Savy naucellois tripou recipe has been preciously kept since 1966 enjoyed ever since by our loyal customers. A recipe that has become a trademark running across all its products: pâtés, jambonneaux, tripes, ready meals and organic products.
The best tripou award
For the 4th time in six years, La Naucelloise was awarded the 2013 award for the best tripou by the Tripou Academy gathered in Tours in October 2013.
16 recipes were in the running. The panel assessed aspect, flavour and taste following a blind test. This distinction has nurtured our taste for excellence.
