Nutritional values ​​per 100g

Energy: 601 Kj / 143 Kcal
Fat: 7 g of which saturated fatty acids: 2.6 g
Carbohydrates: 1.2 g of which sugar: < 0.5 g
Protein: 19 g
Salt: 1.6g

The story of “La Naucelloise” and the Savy family

“La Naucelloise” is a renowned company based in the Aveyron region of France, best known for producing traditional “tripous” (a specialty made from offal).
Today the company has around 30 employees and the production facilities cover around 2,500 square meters.
The hygiene and safety standards comply with strict European guidelines and the production combines the latest technologies with traditional craftsmanship.
Visitors have the opportunity to tour the cannery and museum and purchase products directly from the store.

The history of the “Tripous Savy”, La Naucelloise's star product, spans three generations and began in the 1930s in the Hotel des Voyageurs in Naucelle. Here, the then 17-year-old Hélène Vidal quickly convinced guests and superiors of her excellent skills as a cook, including her tripous. After the war, in the 1950s, Hélène and her husband, Charles Savy, bought the hotel butcher shop and began producing and selling their now famous tripous on a larger scale.

The business grew and prospered and when the Tripous Navy won first prize in a national competition in 1966, Charles and his son Léo decided to expand production and create the brand “La Naucelloise”.

In the years that followed, the company continued to expand: production was modernized and the range expanded, always with an eye on preserving traditions.
Léo's son, Charles-Pierre, has received several awards with the company, which is now in its third generation, and added an organic line that combines the traditional recipe with organic ingredients.

In 2012, “La Naucelloise” was awarded the “Entreprise du Patrimoine Vivant” label, a recognition of its ongoing commitment and contribution to local culture and economy.

Manufacturer: La Naucelloise – ZA de Merlin – 12800 Naucelle-Gare – Aveyron – France