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Organic dried apricots from France, organic farming. These are the timeless fruits we all know and love. Delicately sweet and delicious. Excellent as a snack or delicious in a salad with chicken, they can be enjoyed in many ways. Naturally rich in fibre, vitamins and antioxidants. see less

The flesh of the butternut squash is much more tender than that of other squashes. It can be boiled, steamed or baked. Butternut can be stored for several months! see less

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One of the best oleaginous fruits: The perfect combination of crunchiness, monounsaturated fats (= good for your health), and a host of vitamins and minerals. see less

About 4 slices per 150g
A delicious artisan ham roasted in honey for a long time for a great taste! see less

An iconic cheese of Lombardy, Gorgonzola is a melting, even runny blue. Dolce for "sweet", its silkiest form with notes of apples and pears. A delight!
Milk type: Cow; Origin: Lombardy
Maturing: 50 days see less

The cheese inseparable from Roman cuisine (Gricia, Cacio e Pepe, Carbonara, Amatriciana...) Pecorino Romano is a dry sheep's cheese, deliciously matured and producing a lightly aged taste, a little spicy and quite strong in the mouth.
Milk type: Sheep; Origin: Sardinia
Maturing: 6 months see less

A creamy cheese with a buttery flavour and hints of undergrowth. Taleggios are cheeses that were historically created by the Alpine banks when they returned from the summer pastures. . see less

A tasty, slightly sweet taste reminiscent of carrots. The sweet potato has nothing in common with the potato despite its name! The sweet potato is the basis of many tropical dishes. It also has less glycemic value than the potato. There are many ways to prepare it: boiled, sautéed, baked or fried. see less

A unique delicatessen, it is the Italian "ham sausage" but so much better, with a strong, slightly spicy taste. see less

A semi-cooked pressed cheese with a thin rind that develops a fruity and nutty flavour. A delightful treat!
Milk type: Raw Cow's Milk; Origin: Aosta Valley. see less

A small salami with truffles and parmesan: completely addictive! In blocks or slices (we recommend very thin slices ;-) ) see less

The best pine nuts on the market. Indispensable for making Pestos, ideal in salads but also to garnish meat and fish (try it!), Pine nuts are also an excellent source of vegetable protein and "good fat", as well as Magnesium, Zinc, Manganese, Copper... see less

An emblematic and deliciously regressive Swiss cheese: rediscover the taste of your childhood! see less

Tomme de savoie IGP, farmhouse production, deliciously creamy and tasty see less

A delicate taste of fresh milk and straw for this PDO cheese made by the Dongé family. The maturing process at La Fruitière gives it a superb creaminess that it would be a shame to ignore by eating it too cold. So take it out of the fridge at least 1 hour (or 2, or 3...) before eating it. see less

A gouda made from Jersey milk, a high quality product for one of the most consumed cheeses in Belgium. see less

The famous Italian washed crust, delicate and creamy see less

A legendary creamy cow's cheese. The creaminess is due to rinsing with water and not to the addition of cream: it is therefore a low-fat cheese, contrary to popular belief. On the other hand, you can enjoy it with a spoon! see less

Roasted pistachios still in their shell. see less

This pecorino produced in Basilicate has the particularity of being massaged with olive oil during its maturation, which would help to better control the loss of moisture from the cheese so that it dries gently. An exceptional cheese! It will be delicious on a platter but also very much in evidence in your pasta dishes such as the unmissable Cacio e Pepe or Carbonara.
Milk type: Sheep; Origin: Basilicata
Maturing: 6 months see less

A blue-veined cheese made from raw milk, a smooth and tasty cheese. A classic see less

The essential ingredient for Carbonara, Gricia or Amatriciana! Guanciale is a very fatty part of pork cheek, seasoned with pepper, it is harder than pancetta and has a more spicy taste. see less

A Camembert cheese made with buffalo milk is a must-taste! And it's delicious!
Milk type: Bufflonne see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. Avec des morceaux entiers de noisettes pour croquer sous la dent! see less

Un joli assortiment de charcuteries sélectionné par La Fruitière selon leur inspiration. 100g par portion (1 personne!). La photo est l'illustration de l'un de leur assortiment précédent! see less

Un saucisson pur porc d'Auvergne de 250g. La notion "pur porc" n'est pas que du marketing: c'est un gage de qualité que tant la viande hâchée que le gras du saucisson viennent de morceaux finement sélectionnés et uniquement de porc. see less

the real cheese of orval for your visio-apéros ! see less

Terrine de Porc  see less

Abondance AOP is a natural cheese from the Alps, in Haute-Savoie. Its supple and melting paste, ivory to pale yellow in colour, offers a fruity flavour, resulting from a clever blend of pineapple, apricot, citrus and hazelnut flavours. Abondance has been produced since the beginning of the 19th century from cow's milk collected in the pasture. The rind gives it its special appearance and also allows this deliciously fresh cheese to be kept for a long time. see less

Italian dry sausage see less

A raw milk raclette from the Jura, smoked in a tuyé, for an incomparable animal taste see less

A delicious parmesan selected by Bella Italia, matured for 18 months and guaranteed to be a treat!
Milk type: Cow; Origin: Emilia-Romagna
Maturing: 18 months. see less

A delicious parmesan selected by Bella Italia, aged for 18 months and guaranteed to be a treat!
Milk type: Cow; Origin: Emilia-Romagna
Maturing: 18 months. see less

A true Italian emblem, Prosciutto di Parma has strict specifications that give it its sublime and unique taste. Made only from Duroc or Large White pork, it is salted with sea salt and matured for a minimum of 12 months, with no additives allowed. So it's a nitrite-free ham! see less

Croute lavée emblematic of Alsace see less

Pure pork smoked in the mountains of the Jura for that characteristic taste see less

A pure pork sausage in which we add large cubes of comté cheese for more deliciousness see less

The last raw milk Herve AOP, always matured to perfection. A cheese to be rediscovered absolutely. see less

La Maison Rullier reproduit la véritable recette ancestrale datant du XVIIème siècle, où jadis, la semoule n’était pas utilisée. Véritable trésor culinaire de Savoie, nous avons voulu conserver l’esprit de la tradition en utilisant comme seules matières premières, celles utilisées à l’époque, à savoir : farine, œufs entiers frais, eau et sel. see less