Accueil

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

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

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

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

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

Red label chicken leg see less

The cherry tomato is much sought after for its slightly sweeter taste than its larger sisters. 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

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

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

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

Classic Pork Roast with rind 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