Products in their traditional formTempé self-service productsRegional Mark"Relflets de France" Regional Mark (Carrefour)Detailed guide to Tempé's traditional products
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The Vienna sausages Fine pork and veal stuffing with a tasty, refined mix of spices. |
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The Montbéliard sausages A mix of fine stuffing and roughly minced pork in a delicately smoked natural casing. A premium quality product, with higher seasonal sales during the months of September, October, November, January and February. MakeUse this to your advantage by giving them a prominent place on your counters, play aroud with block displays and why not, cook some and offer them for tasting. |
| Ficelles with cumin Thinner and with a more subtle taste than the traditional Montbéliard. Serve as an appetizer, grilled or more traditionally accompanied with vegetables. |
| Black pudding sausage From a traditional Alsace recipe with milk, blanched onions and bread. Best served as a starter or as a main course or with cooked apples, spatzle dumplings or on a sauerkraut royale. |
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Spätzle A traditional recipe made with eggs, milk and flour. Delicious grilled or with any type of meat. |
| Smoked bacon, Salted and smoked pork loin, Alsatian cured ham and Alsatian bacon The range of our products traditionally smoked over sawdust. Our country bacon, cured ham and bacon are still rubbed by hand with dry salt in the traditional way. Best served with nuts, as an aperitif, particularly in the autumn. Offer tastings (small plates on the counter). A sample of these products will surely tempt the customer ! |
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LyThe Lyon sausage Fine pork stuffing. |
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The beer sausage FA mix of fine stuffing and roughly minced pork meat mixed with mustard grains. |
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Premium ham sausage Mix of fine pork stuffing and diced ham. |
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Premium sausage with pistachios Mix of fine pork stuffing and diced pork tongue and pistachios. |
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The meat sausage Fine pork and beef stuffing. |
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Smoked pork sausage Very fine, unctuous stuffing with mild spices, for spreading. |
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Alsatian liver sausage Fine, pure pork stuffing with the delicate flavour of liver, for spreading. |
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Cured and smoked Kassler |
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Roasted pork Kassler Salted and lightly smoked pork filet roasted in its juice. |
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Smoked pork shoulder or ½ pork shoulder with bone, smoked back, knuckle or belly Choice pieces of pork salted in brine and smoked over Vosges pine sawdust. |
Savoury pastries |
Pork pie with Riesling Fine stuffing of pork meat and ham marinated in Riesling wine, delicately seasoned. In a pure butter pastry. |
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Quiche Pure butter short crust pastry filled with an egg and cream flan with diced ham and emmental cheese. |
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Alsatian Tart Using the traditional recipe, a fine pastry holding a rich filling made of, soft cheese, crème fraîche, thinly sliced onion and small bacon cubes. |
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Pâté en croûte traiteur Fine pork stuffing with ham marinated in white wine and pistachios, in a pure butter pastry. |
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Marinated poultry liver pâté en croûte Fine poultry liver stuffing in a pure butter short cut pastry. |
| Ham flaky pastry Slices of ham and bechamel in a pure butter pastry. |
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Fleischschnacka Stuffing of beef meat, parsley and onions, delicately seasoned and rolled in a noodle pastry. |
