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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

A rustic apple like the reinette, tart, perfect for chewing or in a pie. see less

An excellent snack, delicious with fish and chicken (grilled, in butter!). Almonds also help to reduce bad cholesterol and are excellent for the bones thanks to their high mineral concentration. see less

A sweet, long-lasting fruit with a thousand benefits. 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

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

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

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

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 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 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

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

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

Roasted pistachios still in their shell. 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 Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat see less

Black Angus beef hamburger, the mythical Irish breed. 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

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

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

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

Firmer than white asparagus, they also have more flavor! How to wash asparagus? Rinse them under water, rubbing them lightly.Cooking asparagus: Always depends on the size, 15 to 20 minutes in water, 12 to 15 minutes in steam, or about ten minutes in a pan! 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

Arabica, rich, fruity aroma; full body; medium acidity.

A precise blend of 3 of the finest Grands Crus harvested in each of the 3 coffee-producing continents. Central America, Indonesia and Africa! The whole Ecuador line in your cup! The fine acidity of the first coffee softens that of the third. The silky body of one of the origins softens the power of the other 2. A fruity, full-bodied blend with a hint of acidity. see less

The fillet is the most tender of all cuts. Not too much fat, but still a little (it's still Black Angus!) for a tender meat that melts in the mouth like a praline. Free-range, grass-fed beef. see less

Arabica: Generous, wild and fruity aroma, with tangy notes of citrus and passion fruit. Slight white floral notes; intense body, complex but balanced, good persistence. Marked acidity (intensity 3/5).

Our story begins in Kivu (a province in the east of the DRC) where we had coffee plantations in the 1950s, so we are particularly pleased to be able to offer this origin direct from the producer. This exceptional coffee grows on the volcanic soil bordering Lake Kivu at an altitude of between 1800 and 2000 metres, and benefits from a remarkable location. The coffee is grown without the use of pesticides or chemical fertilisers, and the cherries are harvested by small-scale producers, enabling them to achieve real improvements in their quality of life. The marketing of this coffee and its return to the markets represent the rebirth of a great terroir. see less

Veal jaret, an essential ingredient in Osso Buco. Tender and soft, smooth with its bone that will bring body to this splendid stewed dish! MINIMUM 600G / 2 see less

French farmhouse red label duck breast, suitable for 2 people see less

Extra virgin oil, first cold pressed from the house of Fratoi Cutrera, renowned since 1906 as one of the best olive oil producers in the world. Fratpo Citrera see less

Completely boned and opened flat, marinated in rosemary, lemon zest, garlic and olive oil. Ideal for the bbq & oven, much quicker as it is flat. see less

A rack of Iberian chops tied together, ideal for slow cooking or baking! 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

Red label chicken, free-range (with space!), minimum 81 days old and fed on corn. Slightly sweet taste. see less

Extra virgin oil, first cold pressed from Fratoi Cutrera, renowned since 1906 as one of the best olive oil producers in the world. Fratpo Citrera see less

The most important part of the lamb, certainly the most tender, ideal for the oven, why not with honey and thyme? Be careful, never prick your leg of lamb before putting it in the oven: The cooking juices will run out and it will lose its tenderness and its delicate taste. see less

Located on the back of the animal, the lamb nut is a prime rib separated from its bone. The nut of flesh is surrounded by a thin layer of fat, giving it a tasty taste. see less

The T-Bone is mythical and doubly noble: the fillet and the striploin, for a refined and tasty piece of meat, without the fat of a rib on the bone, but this bone, precisely, which holds the meat together and gives it a coating and bewitching flavour! see less

An assortment of ±6kg of organic & seasonal vegetables inspired by La Bella Frutta. The basket will change every week, so the photo is just an illustration! see less

A basket with seasonal & ORGANIC vegetables filled according to the inspiration of the day by Silvia & Bruno from Bella Frutta. For example: Jerusalem artichokes, Butternut squash, Kohlrabi, Parsnips, Rutabaga, Parsley roots, Black radishes or Turnips, the autumn festival at your door! see less

De-boned, cleaned and assembled prime rib from Irish lamb. A delight to make in the oven or casserole, long cooking time! A delight! see less

When roasted, it melts under the tongue. In the leg -- An incredible delight, tender and lean, fine and tasty meat for this free-range veal in Belgium. You can also choose a thinner cut and fry it on the grill or in a pan! see less

Un Poulet Fermier BIO de la Loire, élevé en toute liberté et nourri avec de la nourriture Bio des fermes avoisinantes ! Il est entier chez le boucher, donc on vous conseille de prendre les abats avec ! C'est un régal absolu ! see less

The most important part of the lamb, certainly the most tender, is ideal for the oven, but not only, in this boneless and re-sliced version. You will be able to cut it up more easily, and get off the beaten track with an innovative recipe! see less

The shoulder of lamb is generally less coveted than the leg of lamb: And that is a mistake! It is one of the most tender parts of the animal. You can enjoy it in long, low temperature or simmered dishes! A very nice alternative to the leg of lamb. see less

Marbled and tender to perfection, grass-fed, free-range beef, matured between 3 and 5 weeks on the carcass. Sear it on a very hot grill, then finish cooking it in the oven. Let the meat rest in aluminum after cooking for a tender, juicy appearance. see less

Just over 6kg of fruit to last a few days! A good basket prepared by Silvia & Bruno from La Bella Frutta: An exceptional greengrocer in Uccle who will spoil you with their wonderful products. The basket will change regularly. You will have here : Bananas 1kg Pears 1kg Apples 1kg Avocados 2 pieces Clementines 1kg Oranges 1kg Raisins 500gr Green kiwis 4 pieces see less

Savoureuse et beurrée, plus grasse que la moyenne grâce à un régime au grain de 100 jours après avoir gambadé dans les grandes plaines irlandaises.
La découpe la plus marbrée et persillée, du boeuf, élevé en plein air et nourri au gazon, maturé entre 3 et 5 semaines sur carcasse.Saisissez le sur un grill très chaud, puis terminez la cuisson au four. Laissez reposer la viande dans de l'alluminium après la cuisson pour un aspect tendre et juteux.

Plusieurs découpes (poids) disponibles, comme en magasin!
Maturation: Viande maturée entre 4 et 6 semaine en boucherie! see less

About 10kg of organic fruits to last a good week! A good basket prepared by Silvia & Bruno from La Bella Frutta: An exceptional greengrocer in Uccle who will spoil you with their wonderful products. The basket will change regularly. see less

About 12kg of vegetables to last a good week! A good basket prepared by Silvia & Bruno from La Bella Frutta: An exceptional greengrocer in Uccle who will spoil you with their wonderful products. The basket will change regularly. You will have here : Fennel 500gr Romanesco 1 piece Peanais 2 pieces Potatoes 1,5kg Chard 2 pieces Sand carrots 1kg Leek bunch 1 piece Kale 1 piece Bunch of onions 1 piece Radishes 1 bunch Zucchini 1.5kg Flat parsley 1 bunch Round aubergine 700gr Tomatoes 500gr Combined peppers 500gr Beetroot 500gr Yellow onions 1kg Green celery 1 piece Datterino tomatoes 500gr see less