Traditional pork pie with shallots and cognac. Pastry made with high quality flour and fresh eggs. Made by artisan produced in the Haute Savoie..
Air cured Charolais beef from the French Alps, smoked with Juniper and spices. Produced by artisan in the Haute Savoie.
Average weight: 1.2KG
Air cured pork from the French Alps marinated in wine and spices. Produced by artisan in the Haute Savoie.
Average weight: 1.4Kg
Famous Spanish air cured and oak smoked beef.
For vacuum packed piece: weight 800g
Traditional lightly spiced Basque black pudding.
Average weight per pack: 280g
Traditional Basque pure pork sausages spiced with Espelette pepper.
Pack of 6 sausages: average weight per pack 480g
Mouth-watering Spanish cured loin of pork in sausage form obtained from the famous ‘Pata Negra‘ pig.
Average weight per unit: 1.2 Kg
A strong flavoured, high quality Pancetta (or ‘Ventreche’ as it is called there) obtained from the Kintoa pig.
Whole: Average weight per unit – 3.5Kg