Created in 1985 by the Cettour-Rose family, the Royal Viandes company has since developed with the aim of ensuring the best satisfaction of its customers.
For information and orders, competent sales people travel to business customers to advise them in their choices.
An uninterrupted cold chain from the slaughterhouse to the consumer's plate, the meat is always kept in a controlled cold environment.
Expedition workshop maintained between 6 and 8 ° C. The pre-packaging control of the products ensures maximum quality, rigorous hygiene and the maintenance of deadlines.
Royal Viandes selects its purchases with care and rigor.
A choice of pieces. All the pieces of choice: Beef, Veal, Lamb, Pork, Poultry, cold cuts and frozen foods.
THE HACCP METHOD
It identifies and establishes preventive measures to control specific hazards. In this cutting workshop approved C.E.E., reigns a rigorous and permanent hygiene.
All the procedures for verifying the proper functioning of the HACCP food safety system are implemented, guaranteeing excellent quality.
Storage at 2 ° C of finished products, meats and cold meats in different refrigerators before delivery.
Manufacture's deli products are distributed under the Salaison des Châteaux brand.