BASKETS-CASES

Tradition and Cuisine of the South West

CASSOULETS - CONFITSFOIES GRAS - PÂTÉSREADY COOKED MEALS

2 Tradition and Cuisine of the South West

1978 Creation of the company, a private family limited

company.

1986 Construction of a new factory, EEC N° F.11 076 07

compliant.

Turnover in excess of 457 000 €.

1995 Capital increased to 76225 €, turnover in excess of

1,4 million €.

1998 Factory enlarged, production capacity 20,000

cans/day, 4,500 tons/year. A workforce of 25 people

working in two eight-hour shifts. Own-brand products

merchandised.

2000 Development of local communication, establishment

of retail shop, active participation at the 1st cassoulet

festival.

Turnover in excess of 4,6 million €.

2001 Creation of website. www.audary.com. Launch of a

range of fresh cassoulets in a "cassole" - the shallow

earthenware dish which gave its name to cassoulet.

2002 Obtaining of the certification IGP (Protected

Identity and Geography) South-west.

2003 Obtaining of national label “Destination firm” to

award by the State Secretary of Toulouse at Tourism.

2004 Launching of supple pockets appertised, a real

technology novelty in the most pure respect of the

environnment.

2006 Obtaining of the certification IFS (International Food Standart).

In Languedoc and Cathary’s country,

at Castelnaudary in Aude, la

Conserverie de Castelnaudary elaborate

for your pleasure the best of

traditional South-West cooking.

Cassoulet, confit, cooked dishes, pâtés,

knuckle of ham, foie gras, as many

products evoked of good life and good

eat.

Products of our region and our

traditionals recipes are more and more

appreciate by the consumers.

Discover the taste of old-fashioned

cooking and share moments of real

eating pleasure with family or friends.

Bon appétit…

Gérard SEMAT

HISTORY

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Our Strengths

Within the farmework of quality insurance,

Audary is engaged.

- Food security and control quality : respect

of the security of the consumers by a

rigorous application of the rules based on

the methode HACCP : control of the raw

material, finished products; individual and

collective hygine of the staff; healthiness

of premises and materials.

- To the total tracability : computerized

system of gestion of the upstream and

downstream tracability of finished products

and raw material.

- Recipes : all our sauces and cooked jus are

guarantee without OGM and ionised spices.

- Origin of the raw material : control of

stoking of the raw material by evaluation of

suppliers and contractualisation by rigorous

notebook charges; favorisation of french

meat especially South-West.

- Narrow collaboration with differents

institutes and independants laboratories :

Centre Technique de la Conserve, Qualisud,

Sud-Labo...

- Supervision : evaluation of our Quality

System by internal audit regular and two

newspaper of annuals direction.

Quality Charter

Already winner of many regional’s

concourses, Audary had have rewarded

in 2000. the confit de canard and the

gesiers de canard confit was voted

“Tastes of the year 2001” by consumers

following many tests in analysis

sensorial laboratory.

A National Consecration

· Products produced in the South West, guaranteed

free of additives, colourings and preservatives.

· A traditional Range including many recipes and

multiple packagings.

· A collective catering Range that meets the needs of

professionals (price and food safety).

· Labels carefully designed to be immediately

recognisable to consumers.

· Use of easy to open, stackable 4/4, 1/2, 1/4 and 1/6

cans.

· Use of easy to open jars - Twist Off and Le Parfait.

· A sales force with representatives covering France

and Europ.

· Modern computer technology, EDI, Intranet,

computer assisted production management.

· High-performance production equipment.

· Respect of recipe transmited by our first-class

cook.

· Certification IGP South-West.

· Certification IFS

4 Tradition and Cuisine of the South West

The real cassoulet of CastelnaudaryCooked to a very old family recipe, our cassoulet is prepared for

your pleasure using rigorously selected ingredients: Creamy white

kidney beans, authentic "pure pork" Toulouse sausages, flavourful

preserved duck, liver or pork meats and a cooked gravy whose

secret we jealously guard, as you would expect.

The jewel of Castelnaudary…

Cassoulets of Castelnaudary

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The jewel of Castelnaudary, cassoulet is the classic of our range. With family or amongst friends,

discover the real taste of an authentic dish, cooked according to the popular tradition of

Castelnaudary.

Cassoulet came into being during a siege in

which the Chauriens (the inhabitants of

Castelnaudary) were medieval martyrs.

Faced with the shortage of supplies, they

collected and cooked up the food they had

left, and the famous cassoulet of

Castelnaudary was born.

The legend

Cassoulets of Castelnaudary

Flavourful confits

6 Tradition and Cuisine of the South West

The ConfitsA little history... Two centuries before the birth of Christ, the Romans began preserving their duck

meat covered in hot fat in earthenware jars. This method of preservation continues to this day.

Across the South West, the

tradition of confit is actually the

result of a duck meat

preservation technique. Cooked

to an ancient and tried and

tested recipe, our confit is first

salted and then cooked slowly in

its own fat just as it used to be,

thus retaining its full flavour and

tenderness. A high quality range

of "confits".

Delicious specialities

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This range symbolises the finest gastronomy

of the South West. Rich, warming regional

specialities, the result of local cuisine - family-

centred and convivial - passed down from

generation to generation. The chef at Audary

prepares these ready-cooked dishes for your

pleasure in the old-fashioned way, adhering

strictly to traditional and authentic recipes.

Ready Cooked Meals

From pleasure…

… to tradition

8 Tradition and Cuisine of the South West

Foies Gras, Pâtés and Shank-end Hams

Audary invites you to relish the delights of its

delicious and aromatic duck foies gras. The best

selection, "totally natural" cooking and constant

vigilance allow us to offer you the very finest foies

gras. Like good wine, jarred foie gras improves with

time. Only the very best will be used to make "Whole

duck foie gras".

Gastronomic tradition in the South West also offers pâtés

and shank-end hams, still cooked according to traditional

recipes. With family or friends, some good bread, a little

wine... Bon appétit!

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Baskets-Cases

Exclusively personalised or standard for your celebrations!

10 Tradition and Cuisine of the South West

Tradition in the service of restaurant and catering professionals

Products for Collective catering

The essential, finest recipes selected by Audary, The Conserverie de

Castelnaudary from the rich culinary tradition of the South West -

cassoulet, confits, gizzard confit…

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This range meets the needs of restaurant and collective catering professionals

who are looking for a good quality/price ratio

Products for Collective cateringAll our catering products are of consistently high quality and benefit

from our expertise, the best ingredients and a very strict approach to

food safety control and hygiene.

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Site internet : audary.com e-mail : sodicas@club-internet.fr

B.P. 1155 - Z.I. d'En Tourré - 11491 CASTELNAUDARY CEDEX - France

Tél. 00 33 +(0)4 68 94 45 80 - Fax 00 33 +(0)4 68 94 45 89

Conserverie SODICAS