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Made of little bits of duck meat and skin fried in duck fat, duck crackling is a delicious dish similar in taste to rillettes. Spread it on thick slices of bread to discover a traditional Aveyron appetizer.
Confit is a traditional way of preserving meat in fat. The recipe is so popular that it is still consumed today even though there are other and simpler ways of preserving meat, but none so delicious... Brought...
  In the old days, Tripoux were eaten in the villages before going to Catholic mass. These days, it is more common to have them for breakfast after a long night's feasting... Don't believe us? Well, it is true that...
This natural method of preserving meat has become a famous local specialty. The sausage is first dried to perfection, then steeped in oil inside a glass jar. After a time, the sausage takes on a slight nutty flavor...
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