Meat and poultry sales Naucelle

Opened in 1966, the family business perpetuates the culinary know-how of Aveyron. Very famous tripous of course, it is the speciality! But also pâtés, hams and a whole range of particularly successful regional dishes, such as stuffed cabbage, cheese soup or cassoulet with duck confit. So much so that La Naucelloise has become a tourist destination in its own right. The free visit of the workshops, along a glass corridor, allows you to follow the making of the famous tripous before going to the shop.

The tripou, made of sheep's stomach, a stuffing made of ham, garlic and parsley, is the emblematic dish of the Ségala and Rouergue regions. Heir to the tradition, La Naucelloise has reappropriated the recipe and transformed this popular dish into an exceptional dish. Since 2012, the company has been awarded the Entreprise du patrimoine vivant (Living Heritage Company) label. In addition to tripous, La Naucelloise also produces old-fashioned tripe, pâtés, hams, traditional cheese soups and stuffed cabbage, always combining respect for tradition with culinary innovation.