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

Tender, white, mealy flesh with a good texture, ideal for frying or mashing. Better than Bintjes!

Cooking: Fried, baked, mashed or fried! see less

Very fragrant, with a firm and crunchy flesh, juicy and sparkling in the mouth! see less

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

Appreciated for both its leaves and its refined-tasting heart. It is a high source of fiber, minerals, and numerous vitamins. It has a strong antioxidant power that provides many health benefits. see less

The sweet, creamy taste of bananas is a reflection of their high nutritional value. Bananas are very rich in potassium and pectin, a fibre that contributes to the proper functioning of our digestive system. They are also rich in magnesium and vitamins C and B. see less

A white courgette, slightly crunchier and smaller than the green ones. see less

Much better than chicory in "aquaponics", the chicon pleine terre is a pillar of Belgian gastronomic culture. Raw in a salad, cooked in a purée, or caramelised in a pan, chicon can also be served as a tapas by garnishing its raw leaves with grey shrimp or cod liver, for example! see less

Similar to the red onion, but with a finer and more complex taste. see less

Milder than the yellow onion, it is also delicious raw, in a salad for example. see less

Milder in flavour than yellow onions, it is excellent raw and digestible. Ideal for salads or rice, giving it a crunchy, spicy flavour. see less

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

A variety of passion fruit, slightly acidic and very rich in vitamin C. A very juicy pulp with an exceptional aroma, the Grenadilla is also rich in fibre! To be eaten plain, opened in half and eaten with a spoon. Don't hesitate to use it to garnish a salad, or even a fish! see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. 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

A fresh and slightly lemony flavour that blends divinely with olive oil, garlic and lemon, Basil is the king of Mediterranean cuisine. see less

Dried figs, ideal for salads or as a snack. see less

The flowers are eaten in bud as well as the still tender stems. It can be sautéed in a wok with small vegetables and poultry or cooked in gratins, pies, soups or with pasta. It goes well with salmon and all egg-based dishes (omelettes, flans, quiches, soufflés, etc.). see less

Fennel, the best friend of fish, for stuffing, or to accompany it in papillotte. Try it also simply grated on pasta with olive oil and parmesan, or with salmon tagliatelle. Simply grilled, it can be the star of fish barbecues! see less

In a gratin, steamed or simply raw as an appetizer to dip in a cocktail sauce for example. Mashed cauliflower is also delicious! Put them in a blender after steaming (or boiling) them, add a little cream or coconut milk and you will have a smooth, starch-free purée! see less

Savoureuses et juteuses, une sélection de fraises à plus petit calibre, idéal à manger entières! Les fraises sont très riches en vitamine C et en antioxydants. see less

Délicieuses carottes lavées non traitées, calibre plutôt fin ! 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 star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. see less

On les appelle les "Aubergines chinoises", une variété d'aubergine longues (jusqu'à 30 cm!) délicieuses sautées en Wok, mais rôties entières au four. Une belle variété qui fera jouer votre imagination! see less

A dark variety with soft, sweet and juicy flesh with a hint of acidity. see less

The Tropea onion is a sweet and mild variety of onion, often considered one of the best in the world. It is characterised by its dark red skin and juicy, tender flesh. It is particularly suitable for salads, sauces and marinades, but can also be used for cooking and frying. The Tropea onion variety is often associated with Italian cuisine and is particularly popular in the Calabria region. Its mild, sweet flavour makes it an ideal ingredient for sweet and sour dishes and spice blends. see less

Grenailles de Noirmoutier, delicious potatoes with tender flesh, ideal for frying or baking. see less

An ideal addition to your salads, with all the benefits of spinach: Very rich in iron as well as vitamins A, B, K, C and antioxidants! Spinach aids digestion, which is why it's nicknamed "the broom of the stomach"! Unlike sprouts (soybeans, alfalfa, etc), in young shoots, only the stem and young leaves are eaten. Leaving the root and the base of the stem allows the plant to grow back. see less

As a grenailles see less

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

A round eggplant from Sicily, ideal for gratins, for example, Sicilian-style with a slice of onion, a slice of tomato, mozzarella, a little chives, and olive oil! see less

For us, it is a bit like the "queen of the classic tomatoes". The taste is round and pronounced, the flesh is juicy and fragrant, it's just a delight. see less

A medium sized tomato that provides a nice variation to the classic tomato. A slightly more pronounced flavour with a hint of acidity that will go very well with your salad dressings. see less

In salads, sauces, snacks, cakes... The uses of sultanas are endless for this nut lover ;-) see less

Juicy, sweet and tangy, oranges have been cultivated for thousands of years in Asia. Imported into Europe in the 15th century, it is a delight to our taste buds and can be used in any number of ways! see less

The star of soups and stews, don't forget it in your couscous either. Prefer slow cooking after peeling, or use it raw, simply grated like a carrot. see less

A crunchy salad with a hint of bitterness! - Big frisée = big frises! see less