You are students in a French school of agronomy, agribusiness or business school ? You still have no project from February 20 to March 1, 2020 ? You have always wanted to live an exceptional adventure? So go go go!!
Board Le Batistou car and participate in the biggest student, humanitarian and sports raid. For the fourth consecutive year, Le Batistou supports the 4L Trophy organization and puts its 4L car at the disposal of students, a driver and a co-pilot.
Download the application form here and send us your project before 1st September !
Beware: a revised vehicle, in working order and approved for the 4L Trophy it deserves … So be creative and original for your application!
Le Batistou sausages are covered with a thin white layer (or grey for Auvergne sausages). This is what we call “the sausage flower”. It is a mushroom, the Penicillium, of the same family what is present on some cheeses.
This flower develops naturally during the refining of the sausage. That’s why it’s not uniform and continues to develop in store and at home (if you resist not eating the sausage right away). It contributes to the maturation of the sausage, to its preservation but also to its taste.
PGI, Protected Geographical Indication, is an European guarantee of quality and geographical origin attributed to agricultural and agri-food products whose characteristics, production, know-how and reputation are closely linked to a territory.
Developed in the small village of La Forie, near Ambert, in the heart of the Livradois-Forez Natural Park, Le Batistou products from the Auvergne range enjoy a PGI Auvergne. In its mountain setting, in the middle of fir trees, the village is marked by a harsh climate, very cold and dry in winter, and therefore very favourable to the maturing of sausages! For more than sixty years, salting has respected a tradition of animal purchase, regional sourcing and craftsmanship.
Le Batistou in Auvergne are dry sausages and pure pork Rosettes sausages, stuffed in natural casings, a thick and ripe ground meat that gives a more intense red color, a touch of garlic that is a traditional flavor enhancer in Auvergne, less fat, no added ingredients (nuts, cheese …) or coating (grass, peppers or spices), a natural form, and a natural greyish green flower.
It’s with great pride that the dry pork sausage of our partner, salt-cured Bernard, received a gold medal at the agricultural fair that took place in Paris from February 24 to March 4, 2018.
It’s probably the generosity of his pieces of meat that made the difference. Or the assertive nature of its flavors that it owes to a natural green flower and a pinch of garlic. Or the tenderness of his flesh to heart … Or simply the know-how and passion that Bernard’s team put into the producing of these products.
Salt-cured Bernard have a factory store in the heart of the village of Forie, near Ambert in Auvergne. Don’t hesitate to go there and taste dry sausages, rosettes, ham and other small salting delights!