Nutritional values ​​per 100g

Energy: 524 Kj / 125 Kcal
Fat: 5.9 g of which saturated fatty acids: 2.1 g
Carbohydrates: <0.5 g of which sugar: <0.5 g
Protein: 18 g
Salt: 1.3g

The story of "La Naucelloise" and the Savy family

The story is about "La Naucelloise", a well-known company in the Aveyron region between Rodez and Albi, known for producing traditional French "tripous" (a type of offal dish).
On an area of ​​2,500 square meters, around 30 employees work every day in workshops that combine the latest technologies with traditional craftsmanship.
The company, which meets strict European hygiene and safety standards, invites visitors to tour the cannery and museum area and purchase products directly from their store.

The history of "Tripou Savy", the company's star product, spans three generations.
It all started in the 1930s, when Hélène Vidal started working at the Hotel des Voyageurs in Naucelle and was later joined by Charles Savy, a Naucelle native.
The two became a couple and experienced the ups and downs of the Second World War together.
In the 1950s they bought the hotel butcher shop where they made and sold their famous Tripou.

The business grew steadily, with a defining moment in 1966 when their Tripou won first prize in a national competition.
This success motivated Charles and his son Léo to expand production and create the "La Naucelloise" brand.
In the following years, the company continued to expand, modernizing production and expanding the range, while always respecting tradition.
Under Leo's son, Charles-Pierre, the company won several awards and introduced an organic line that combined 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