Meatloaf
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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
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Pork shoulder without bone
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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
Pork belly
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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
Pork Spirengue roast
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The joy of a pork roast, with bone & ribs. These are the first ribs joined together, ideal for baking! see less
Joues de boeuf Black Angus 1pc ±450g
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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
Rack of pork with rind and bone
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Classic pork roast with rind, with the added taste of the bone see less
Rack of pork with rind
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Classic Pork Roast with rind see less
T-bone Black Angus Matured
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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