Producer
Conserverie Arnauld
Founded in 1950 in the Limousin region, the southwest of France, Conserve Armaud has been well-known for it’s diversity products of Pate that made from pork, chicken and goose, ... and is widely distributed in 20 countries, mainly in Europe.
Pate Royal is produced by Conserverie Arnauld which always put the creteria of product quality on highest priority, ensuring from the selection of raw materials to the product manufaction but still retaining the flavor of traditional French pate.
Pate Royal are proud that our products always comes from natural materials which are strictly selected, guarantee of gluten-free and not contain any colorings to create premium pate of the traditional recipe from France.
History
1950
André Arnaud
A butchery/charcuterie
1950
Arrival in Aixe sur Vienne, in western
France, with the creation of a butchery-charcuterie by André Arnaud.
1969
Jean-Pierre Arnaud
A charcuterie/cannery
1969
Creation of a charcuterie/cannery by
Jean-Pierre Arnaud, André Arnaud’s son.
2002
Pierre Arnaud
The family "savoir-faire"
2002
Arrival of Pierre Arnaud, Jean-Pierre
Arnaud’s son, to keep that craftsmanship
know-how.
Values
Tradition
Recipes manufactured for 3 generations respecting the French charcutière tradition.
Quality
Wholesome and natural products and a very strict selection of meats and other ingredients. An authentic “savoir-faire”.
Speciality
A mono-product company, with a completely controlled production which makes Conserverie Arnaud the French specialist of French traditional preserved Pâtés and Rillettes.
Quality
Maintenance of the standards
Conserverie Arnaud has the will to always push the quality system forward via the maintenance of its 3 certifications: IFS, BRC and ISO 22000.
Wholesome ingredients
A natural composition :
COLOURING and GLUTEN FREE.
*Gluten, a mixture of proteins found in wheat and related grains including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).Gluten causes health problems for those with gluten-related disorders, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy
.
Ensured traceability
A highly performance traceabilty
system which ensures the products tracking from the reception of the raw materials to the delivery of the final product to the client.
MANUFACTURING
PROCESS
1
Material selection
2
Pre-processing of raw materials (at temperature of 95o C degree)
3
Processing and seasoning
4
Pour into glass jars
5
Vacuum compression in the environment of steam
6
Adding lids of the product
7
Cleaning the final products
8
Heat steriliation (95 ° C - 115 ° C)
9
The product is well-cooked during sterilization process
10
Drying product
11
Label
12
Packing