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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...
This specialty of the Aveyron is composed of a pâté de campagne made from pork, cooked in a pork caul, which gives it an incomparable taste and texture.
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...
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