Today it is vital to take the requirements of modern consumption into account, but we continue at the same time to prioritise traditional methods. Tempé’s charcuterie is of superior quality and will always be a model of authenticity. That is why we continue to smoke sausages and hams over Vosges pine sawdust using a slow, natural combustion according to the most traditional methods. No liquid smoke extracts, a trick that completely alters the taste. Our Knack and Vienna sausages are meticulously prepared in order to get the right balance in the stuffing inside the natural casing, obtaining this perfect product which will make that characteristic noise (Knack) when bite into it. Some of our sausages are still “pushed” by hand. A procedure that consists of manually dosing out the sausage meat in the casing, This handiwork requires years of practice before the touch is acquired for filling out and twisting the sausage while feeling the tension of the casing in order for it not to crack. This is an extremely delicate operation, as we use the most fragile natural casing, vital for obtaining a sausage that is both firm and crunchy at the same time. Also, in order for this know-how not to be lost, a larger number of persons working at Tempé are real butcher-charcutiers, most of them possessing a “compagnons” diploma, testimony to a high respect for tradition. Not to mention the seasoners and the persons who still handle all the ingredients necessary for making Alsatian specialities including sauerkraut. Tempé has its own sensory analysis laboratory. Every week, a great number of products are controlled in order to make sure they meet quality standards (taste, harmony of spices, consistency, colour) and to compare the quality of Tempé products with the various competing products on the market. This laboratory also enables us to control and confirm new recipes and develop the quality of existing recipes. To meet these requirements, 30 persons have been selected by means of the Afnor test, having proved their ability to detect the various flavours and their intensity variations.  All the product tests are carried out on products made anonymous, in a room with individual tasting cubicles, which enables us to create objective conditions for a statistical analysis of the results. This procedure as a whole guarantees Tempé’s customers consistent quality and continual improvement of the products on sale in stores.

Sauerkraut, the culinary symbol of Alsace. Knack sausages Michel, André and Thierry, our three butchers in the Place de la Réunion. Frédéric, a stickler for quality.

We can trace the composition of a single knack sausage back to its original raw materials. Tempé applies the same demands it makes of its suppliers to itself. Thus, the traceability system used in our manufacturing shops allows us to trace, for every batch made, the different batches of raw materials which have been used:  dates, quantities, suppliers’ names … An indication printed on every product sold (batch number or date) is the starting point from which the product’s entire history can be reconstructed. Should the need arise, Tempé is thus able to find and isolate certain products in order to protect the safety of consumers. Controlling hygiene and cold at every stage of the manufacturing process. This is the constant concern in our manufacturing shops: zones for storage at under 4ºC, work rooms at controlled temperature, daily control of readings…A failure at one stage has a direct effect on the quality of the product. This is the reason why Tempé works relentlessly in this matter and always tracks the least warning signal. The HACCP method, recommended by scientists and the official hygiene regulations, are used in order to detect and monitor the various critical points at which products can suffer an alteration. A number of provisions are in place to control hygiene: specific clothing requirements according to zone, double door chamber to access certain zones, choice of cleaning products, circuits to be adhered to… Training on hygiene is regularly given to all personnel and compliance with the hygiene rules is controlled daily. The monitoring tool: the bacteriological analysis laboratory. In order to control product quality, Tempé has equipped itself with a bacterial analysis laboratory. The staff of this laboratory constantly analyse the products purchased and manufactured by Tempé and also uses techniques to check the cleaning of machines, tables….even the efficacy of hand washing.

Vienna sausages. Stéphanie, Sylvia and Corinne, our catering elvest.

Traditionally reared cattle for exceptional meat quality, optimum traceability for total safety, with Saveur Nature you can be sure you are tasting the best nature has to offer. Saveur Nature, created by Tempé, is proof of our commitment to guarantee excellence. Food safety being a particularly important issue, Tempé has implemented a set of very specific provisions to meet the clients’ legitimate demands. A meticulous selection of partners (rearers and slaughterhouses) In order to become a regular supplier of Tempé, it is necessary to pass several selection stages: Livestock farms that supply the meat must be controlled by technicians and veterinarians. Food control and safety effectively starts at the rearing stage and all points must be controlled: cleanliness and hygiene of rearing buildings, follow-up of animal health, sanitary books in which all veterinary operations are detailed. The slaughterhouses that supply Tempé undertake only to work with rearers’ cooperatives or groups capable of checking these different points. Tempé’s commitment to controlling food safety is evidenced in its choice of supply channels: Saveur Nature suppliers illustrate this policy. As for slaughterhouses, these must meet certain special conditions: when they are not subject to a full audit, carried out on site by our technicians, they must answer a full questionnaire in which they detail their sanitary safety control system. At Tempé, we traditionally select Charolais meat for you. Our Saveur Nature meat from the Charolais breed comes exclusively from animals born and bred in France. We only select beef cattle over 2 years old. Our Saveur Nature meat is clearly labelled and identified at our outlets. You are served and advised by butchers who are all qualified professionals. For optimum taste quality, we advise our butchers to allow the hind cuts to mature before serving them to you. Charolais region - St Christophe

A Charolais bullock. Charolais beef cattle and landscape. We regularly buy animals that have won prizes at the competitions at St Christophe in Brionnais (Beef cattle competitions)