€3.49
Jambonneau is a braised leg of pork. Its meat is very tender, and set in a thin layer of gelatin.
Preparation: serve cold on a bed of salad.
Deli: other products, french cuisine
€5.04
Jambonneau is a braised leg of pork. Its meat is very tender, and set in a thin layer of gelatin.
Preparation: serve cold on a bed of salad.
€2.80
This meat jelly is made from little bits of flesh from the pig's head, cooked with vegetables and set and molded with jelly.
€3.83
This meat jelly is made from little bits of flesh from the pig's head, cooked with vegetables and set and molded with jelly.
€3.23
Fritons or grattons are bits of fried pork rind, also known as crackling. You can eat them cold as an appetizer or a snack. When you savor this delicious traditional recipe, it is hard to believe you are eating little...
€4.70
Fritons or grattons are bits of fried pork rind, also known as crackling. You can eat them cold as an appetizer or a snack. When you savor this delicious traditional recipe, it is hard to believe you are eating little...
€4.39
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.
€5.17
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.
€5.31
Duck heart makes for very delicate meat that will transform your salads and appetizers. Taste this original recipe and you will be rewarded with a delicious discovery!
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Traditionnal charcuterie
The traditionnal charcuterie recipes from Aveyron are many and varied. Jambonneau, pig or duck cracklings, fricandeau, head cheese are all traditional preparations that can be found on the aveyronnaises tables. Perfect for a cold buffet, an hors d'oeuvre or a simple snack, the Aveyron charcuterie will satisfy your whole family and friends
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