Pork T-bone in ribs or roast
Nous n'acceptons plus de commandes pour l'instant.
Cutting 300g: in ribs. Cutting more than 300g: roast see less
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Chicken leg 1pc ±350g
Nous n'acceptons plus de commandes pour l'instant.
Red label chicken leg see less
Jauno cherry tomatoes 300g
Nous n'acceptons plus de commandes pour l'instant.
The cherry tomato is much sought after for its slightly sweeter taste than its larger sisters. see less
Marinated Slices of Lamb ±300g
Nous n'acceptons plus de commandes pour l'instant.
Slices of lamb marinated with rosemary and olive oil. see less
Leg of Lamb
Nous n'acceptons plus de commandes pour l'instant.
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
Veal Grenadin
Nous n'acceptons plus de commandes pour l'instant.
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
T-bone Black Angus Matured
Nous n'acceptons plus de commandes pour l'instant.
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