Fresh lemongrass 50g
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Lemongrass is very well known in Asian cuisine for its fresh, tangy, lemony flavour: it goes well with ginger, garlic, shallots or onions and enhances spicy or simmered dishes. But why not simply chop it up on grilled fish, with a little cardamom? see less
Ariane Organic Apples 600g
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Very fragrant, with a firm and crunchy flesh, juicy and sparkling in the mouth! see less
Spare Ribs Marinated Honey BBQ ±350g
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Who can imagine a barbecue without spare ribs? Here in a marinade made by Wesley, with barbecue & honey. see less
Organic pine nuts from Italy 80g
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The best pine nuts on the market. Indispensable for making Pestos, ideal in salads but also to garnish meat and fish (try it!), Pine nuts are also an excellent source of vegetable protein and "good fat", as well as Magnesium, Zinc, Manganese, Copper... see less
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
Pure pork fillet ±350g
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An ideal piece for 2 people (or a big eater ;-) ) of Duroc pork, a breed much appreciated by amateurs for its tender and juicy taste. In short, it is the "Black Angus" of pork! 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
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
Entrecôte Black Angus maturée
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Savoureuse et beurrée, plus grasse que la moyenne grâce à un régime au grain de 100 jours après avoir gambadé dans les grandes plaines irlandaises.
La découpe la plus marbrée et persillée, du boeuf, élevé en plein air et nourri au gazon, maturé entre 3 et 5 semaines sur carcasse.Saisissez le sur un grill très chaud, puis terminez la cuisson au four. Laissez reposer la viande dans de l'alluminium après la cuisson pour un aspect tendre et juteux.
Plusieurs découpes (poids) disponibles, comme en magasin!
Maturation: Viande maturée entre 4 et 6 semaine en boucherie!
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