Fermiers du Sud-Ouest: exceptional poultry, highly prized internationally.
SIAL is an international showcase for the Fermiers du Sud-Ouest Group, and a unique opportunity to promote the traditional farming methods of the Sud-Ouest region. The Group defends a sustainable economic model, valorizing the riches of the South-West.
A pioneer of Label Rouge and committed to animal welfare, FSO is committed to offering healthy products, thanks to complete control of the production chain, from poultry feed to final processing.
Fermiers du Sud-Ouest has established itself in various distribution channels with three flagship brands:
St SEVER, aimed at supermarkets and hypermarkets, embodies the excellence of France’s first Label Rouge, created in 1965 with Poulet Fermier Jaune des Landes, now a PGI.
Peyriguet, dedicated to Food Service, offers high-end catering professionals fresh or frozen free-range poultry in specially adapted packaging.
Marie Hot, a favorite of over 2,500 butchers and caterers in France, represents the authenticity of free-range poultry, recognized for its superior quality.
Sarrade, the brand of excellence for foodservice professionals
Since 1850, Sarrade has been supporting chefs and restaurateurs with products that meet the highest standards of these professionals.
At this year’s SIAL, Sarrade unveiled whole duck foie gras with freshly ground pepper, in 500-gram tubs. Produced from ducks born, raised and processed in France, this foie gras is made without preservatives. The 500g format ensures easy unmolding and a clean cut, ideal for careful presentation on the plate.
Sarrade has also been offering a range of frozen seafood delicatessen products since the start of the season:
A strip of pre-sliced, skinless smoked salmon, with no loss of material for optimum portion cost control.
A 16-slice smoked salmon in fixed weight.
A salmon “pavé à la ficelle”, made from skinless and boneless fillets from GMO-free salmon, salted with dry salt and smoked with beech wood.
Delpeyrat, between tradition and innovation
Delpeyrat presented “Le Divin” foie gras, a foie gras flavored with Port and Armagnac, composed of 50% foie gras and 50% duck liver. Each foie gras is meticulously selected by hand, following Delpeyrat’s traditional know-how.
The brand also presented a wide range of smoked salmon available in supermarkets, ideal for the festive season.
Dill-lemon smoked salmon petals, perfect for aperitifs.
Smoked salmon accompanied by a stick of citrus coulis, a festive, original and refined touch for Christmas tables.
Dill-lemon gravlax.
These offers combine authenticity and modernity.
