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Wesley Butcher's home-made Irish lamb sausages: juicy as can be, generous with medium-grained meat: an uncompromising treat. see less

Déjà cuites. Ces Crevettes géantes sont un délice! Une chair ferme et savoureuse. Elles sont déjà cuites et prêtes pour toutes vos préparations!
Origine: Madagascar see less

Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you are on your way to heaven! To be enjoyed without moderation, with a spoon. see less

Italian sausages with fennel and hot spices, a re-equal made by Wesley Butcher! see less

Artisanal knife-ground pork sausages in a chipolatas version! see less

Traditional English sausage made with minced pork, breadcrumbs, sage, black pepper & mustard powder Gluten, Mustard see less

Burgers made by Wesley Butcher that will hold up perfectly on the barbecue (or grill), with bits of bacon and caramelised onions. Beware, you will eat more than you expect! see less

Traditional English sausages made from minced pork with salt, pepper & fennel seeds. see less

Artisanal pork sausages minced with a knife - salt pepper & nutmeg see less

Juicy chorizo sausages, thickly chopped and ideal for the barbecue! see less

Approximately 4 slices per 150g
A plain ham without nitrite and without additives, preserved with sea salt: It will be less pink than the others, but with a preserved taste that evolves with time without diminishing its quality! A raw happiness. Beware, it will not keep as long. see less

This is Wesley's signature sausage with a wonderful balance of chilli and coriander. A real treat. see less

Noix de Saint-Jacques Française fraîchement nettoyée avec le corail. Un goût fin et délicat, la praline de la mer se déguste simplement, cuites dans du beurre bien chaud, agrémentée de ciboulette fraîchement coupée ou d'échalottes. Comptez 4 à 6 par personnes. Le secret réside dans la cuisson: Déposez-les dans une poêle bien chaude, de préférence en inox, et retournez-les souvent. Pas plus de 5-7 minutes! see less

Approx. 8 slices per 100g
100% pure pork, garlic free, fine chopped salami. see less

Approx. 8 slices per 100g
A fine chopped salami without garlic, 100% pure pork with pepper. see less

A burger of 100% lamb mince with rosemary, garlic and lemon. see less

A turkey skewer marinated in curry, ideal for the barbecue and a good alternative to chicken. see less

A premium black angus burger with an 80/20 meat to fat ratio ensuring a juicy, full flavoured burger.
Contains traces or elements of: Paprika see less

A mixture of minced lamb and beef with Moroccan spices, red onion and fresh parsley. To be browned in a pan or baked in the oven for 15 minutes at 180°. see less

Ideal for an aperitif, or if you prefer to fry them quickly! see less

Open ribs, rich in flesh, ideal for grilling, with herbs of Provence and a simple seasoning. Or why not in a sauce, green pepper, cream and mushrooms? see less

The ham sausage is made from finely chopped pork and homemade spices! see less

This is the back part of the lamb ribs, just before the leg. The bone does not protrude like on the chop, there is more meat and it is more tender. see less

The secreto is a cut similar to the beef flank steak. The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces a tender meat with a very pronounced taste. see less

Environ 4 tranches pour 150g
De la poitrine de boeuf marinée dans une saumure royale suivie d'une cuisson lente à 20% d'humidité. see less

Pure veal tenderloin is basted to give it a slightly smoky flavour and to give the organoleptic benefits of the fat during cooking. see less

Approximately 4 slices for 150g
Only prepared in the province of Luxembourg, Liège or Namur, the Jambon d'Ardennes is distinguished by a dry salting of the pork which is then soaked in a brine and dried in the air of the Belgian Ardennes. Yes, it is our national climate that gives it its unique and irreproducible taste! see less

Sideline Chops / the beginning of the ham, more tender than a rack (between rack & ham). Like a steak, without bone. see less

Prélevé sur la partie dorsale (longe), un bacon non fumé, simplement sêché et salé pendant deux semaines. C'est le classic de l'english breakfast! ll dégage une saveur douce à la cuisson. Comptez 250g pour 6 tranches. see less

Approximately 4 slices for 150g
A cooked and smoked ham for that little extra taste. see less

Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you're on your way to heaven! To be tasted without moderation, with a spoon. - Here in the "round" version if you wish to serve it as an appetizer or in smaller quantities than in its long version. Also ideal for adding flavour to your simmered dishes, giving them a special flavour thanks to the bone and marrow. The extra touch for your carbonades or your bolo! see less

Cutting 300g: in ribs. Cutting more than 300g: roast see less

Un poisson à chair tendre, texture fondante et ultra frais. Délicieux en tartare, sashimi ou encore poelé. see less

Pork chops 100% of the day. see less

Who can imagine a barbecue without spare ribs? Here in a marinade made by Wesley, with barbecue & honey. see less

About 4 slices per 150g
A good plain ham cooked in its own stock, sourced with English pork. see less

Faites maison, ces emblêmes de la gastronomie belge se dégustent sans modération, tant qu'on les accompagne de persil frit et d'un filet de citron! A cuire dans l'huile la plus chaude possible (min. 180°) see less

Lamb short ribs are tasty and can easily be combined with a variety of dishes see less

Red label chicken leg see less

Red label chicken breast see less

La Palourde, c'est LE coquillage nécessaire pour des Pasta Alla Vongole, mais aussi pour une Clam Chowder. A consommer rapidement, et bien laver avant! L'idéal est de les laisser tremper dans une eau bien froide au moins 20 minutes. Comptez 200 à 250g de palourdes par personnes pour des pâtes ! see less

The classic barbecued beef skewer! Here marinated in paprika & chilli by Wesley Butcher shop! see less

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

A delicious pork & veal meatloaf made daily in Roland's workshop, spicy and ready to cook. Allow 40 minutes at 200° in the oven, or 60 minutes at 180 if you prefer a gentler cooking style!
Contains traces or elements of: Gluten, eggs see less

Red label chicken thighs marinated with herbs and garlic, by Wesley! see less

Delicious, tender and not too fatty: Flank steak can't be explained, it has to be tasted! Free-range, grass-fed beef, matured between 3 and 5 weeks on the carcass. see less

A very thin slice, ideal for escalopes (you can cut them in two) or simply sautéed to brown and serve as veal. see less

In steak or roast, the Black Spot is the back part of the beef leg, also called "Gîte à la Noix" or Rumsteak. It is as tender as the tenderloin, a little more stringy and tastier! Ideal for braises and roasts or steak! see less

Plus petit qu'une sole, avec un peu moins de chair et au goût plus léger dont certain raffolent!
Origine: Mer du Nord - Belgique see less

White and tasty meat with a melting texture. The veal chop gives it a spicy taste thanks to the bone! see less

Black Angus beef hamburger, the mythical Irish breed. see less

Black Angus Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat see less

Like a knuckle of ham, but without the bone! A tender meat that should never be overcooked, otherwise you will lose the juice and the fine taste! see less

An ideal piece for simmered dishes, the shank is the piece around the shin of the animal. Its more gelatinous meat and marrow bone provide the creaminess needed for a successful Osso Bucco or pot-au-feu! see less

Also known as lean bacon, pork belly lends itself to many recipes. It is often used in Asian cuisine, in broths or with noodles, but also to accompany great dishes with a little meaty and salty touch, less fatty than bacon. see less

It is the jaret without the bone, ideal as a slightly less stringy alternative to carbonade, for simmered dishes or... boiled dishes! see less

Whether it's Flemish style or fondue, carbonades can be cooked in all sorts of ways! This piece, selected by Wesley, comes from the part of the beef shoulder closest to the bone, which is the most stringy. see less

An ideal piece for 2 people (or a big eater ;-) ) of Duroc pork, a breed much appreciated by amateurs for its tender and juicy taste. In short, it is the "Black Angus" of pork! see less

Slices of lamb marinated with rosemary and olive oil. see less

The joy of a pork roast, with bone & ribs. These are the first ribs joined together, ideal for baking! see less

A real English lamb chop. A delicious alternative to minced beef for classics such as the mince pie, or for inspiration in keftas, dumplings and other delicacies! see less

La joue de bœuf Black Angus est un morceau de viande tendre et savoureux longtemps délaissé mais depuis quelques années à nouveau apprécié see less

Not very fleshy, it owes its strong iodine taste to its maturing in the claires, the shallow clay basins of the island of Oleron. It is one of the most appreciated varieties. see less

The most tender and noble part of the veal, coming from the back, just next to the sirloin. When roasted, it melts under the tongue. An incredible delicacy, a tender and lean meat, fine and tasty for this veal raised in the open air in Belgium. You can also choose a finer cut and fry it on the grill or in the pan! see less

Large unpeeled scampi, available daily from the North Sea! see less

Une chair blanche qui s'apparente à celle de la morue, mais avec un goût nettement plus raffiné, l'Aiglefin est préféré au cabillaud par les Ecossais et les canadiens pour les Fish&Chips par exemple!
Origine: Atlantique NE - Islande see less

Le monde entier nous envie nos crevettes grises!
Origine: Pays-Bas see less

Un délicieux saumon issu d'un élevage non-intensif, fumé en France et pêché en Atlantique-Nord ! see less

C'est notre coup-de-coeur des poissons fumés. Ces anguilles sont juste délicieuses, et présenteront une belle alternative à la truite fumée. Un peu plus croustillante et menue, avec une longueur en bouche exceptionnelle. Vient emballée par 100g. see less

Classic pork roast with rind, with the added taste of the bone see less

Perfect for the grill, an extremely tender meat, similar to flank steak. Free-range, grass-fed beef, matured between 3 and 5 weeks on carcass. see less

Prélevé sur la partie dorsale (longe), ce bacon est préparé en utlisant une méthode traditionnelle de fumage ainsi qu'un enrobage de sel marin et de sucre. Il est ensuite cuit lentement sous un feu de chêne. Un goût unique, introuvable en supermarché! Idéal pour le petit déjeuner! Comptez 250g par 6 tranches!  see less

Taste quite similar to entrecote, less fatty and marbled, this tender and tasty piece is next to the fillet and will give you a tastier "steak" than a pure fillet, or a fatter roast than Roastbeef! see less

Iberian pork chop. The Iberian pig has a very marbled meat thanks to the acorn-based diet of this Spanish breed. It produces tender meat with a very pronounced taste. see less

Classic Pork Roast with rind see less

Shoulder and breast of veal, ideal for blanquette see less

La pièce la plus noble du cabillaud. Maigre, sans arrête, vous vous régalerez!
Conseils cuisson:A la poëlle, saisissez-le côté chair, puis baissez l'intensité et laissez cuire 3-5 minutes. Au four, l'idéal est de le cuire longtemps à moins de 100° pour que sa chair reste bien tendre!

Origine: Atlantique NE - Islande see less

Marinées au romarin et à l'huile d'olive see less

From one of the best parts of the lamb, here in a boned and defatted version, ideal for simmered dishes, this piece will hold up well to long, slow cooking. A quality meat, slightly marbled but not too fatty. see less

Tasty and buttery, fatter than average thanks to a 100-day diet of grain after roaming the great Irish plains. see less