Considering the growing importance of modern, convenient & accessible cooked meat, which is therefore sliced to facilitate its consumption, “Salaisons Chambost” have for several decades acquired well-known skill in the supply of slicing bars of dry Lyon cooked meat.
“Lyon Slab” obviously has a special place in this range.
 
A very characteristic product of Lyon dry cooked meat, the “Lyon Slab” (or Block) perpetuates the tradition of a dry specialty with a large generous slice, giving a rather supple texture reserved for discriminating people.
 
This very large format requires advanced technical know-how in terms of drying, on which “Salaisons Chambost” relies to offer a product with optimal drying and uniformity from the periphery to the heart of the slice.
 
It is presented in an ovoid bar of about 7.5 kg, vacuum-packed, and is obtainable in a Natural version, coated with pepper (the most widespread), coated with herbs (to bring a Mediterranean touch) and finally with “Beaufort” AOP (Protected Designation of Origin), thus marrying Lyon cooked-meat skill with the cheese-making tradition of the Alps.

 
Always looking for innovation in our type of products, we now offer a specialty of Dried Charolais Beef, made exclusively from Charolais French beef muscle, finely chopped, spiced and dried.
 
This low-fat (less than 5%), modern product allows us to respond to a more feminine clientele. Moreover, this speciality, which is easy to use when cold, is very competitive, compared with other foreign dried beef specialities.
 
The product is delivered peeled, vacuum-packed, in regular bars of about 5 kg.