Pork head ribs ±250g
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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
Lamb chops ±250g each
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Lamb short ribs are tasty and can easily be combined with a variety of dishes see less
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
see less
Black Angus Flank Steak
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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
T-bone Black Angus
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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
Veal chop ±250g
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White and tasty meat with a melting texture. The veal chop gives it a spicy taste thanks to the bone! see less
Picanha Black Angus
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Black Angus Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat 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
T-bone Black Angus
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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
Pork chop Iberico 1pc ±250g
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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
Black Angus ribeye, matured
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Tasty and buttery, fatter than average thanks to a 100-day diet of grain after roaming the great Irish plains. see less