Other Specialities

Other Charcuterie Specialities

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  Pâté en Croute

  Traditional pork pie with shallots and cognac. Pastry made with high quality flour and fresh eggs. Made by artisan produced in the Haute Savoie..

• 

  Le Gorrion

  Air cured Charolais beef from the French Alps, smoked with Juniper and spices. Produced by artisan in the Haute Savoie.

  Average weight: 1.2KG

• 

  Porcayou

  Air cured pork from the French Alps marinated in wine and spices. Produced by artisan in the Haute Savoie.

  Average weight: 1.4Kg

• Cecina

  Famous Spanish air cured and oak smoked beef.

  For vacuum packed piece: weight 800g

• Boudin noir

  Traditional lightly spiced Basque black pudding.

  Average weight per pack: 280g

• Txistorra merguez sausages

  Traditional Basque pure pork sausages spiced with Espelette pepper.

  Pack of 6 sausages: average weight per pack 480g

• Lomo Iberico

  Mouth-watering Spanish cured loin of pork in sausage form obtained from the famous ‘Pata Negra‘ pig.

  Average weight per unit: 1.2 Kg

• Pancetta

  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