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Juicy, less acidic than the lime and with infinite uses, the Lemon is rich in vitamin C and antioxidants. see less

Less juicy than the yellow lemon, the Lime is a more fragrant variety with a more pronounced acidity. see less

They are an early, tasty and juicy pepper. A little more fragrant than the classic pepper, their fine size and elongated shape invite you to fry them as is or cut in half on the grill, or to add to a vegetable wok. Red peppers are less sweet than yellow peppers! They are an excellent source of vitamin A and C, as well as antioxidants! see less

The taste is more subtle, less pronounced than the onion, the shallot is also more appreciated raw! see less

Sideline Chops / the beginning of the ham, more tender than a rack (between rack & ham). Like a steak, without bone. see less

Ideal to be candied, simmered or to accompany meat or poultry! see less

Lamb short ribs are tasty and can easily be combined with a variety of dishes see less

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

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

With a slightly bitter taste, as the name suggests, it originates from Treviso in Italy. It is excellent grilled or thinly sliced and seasoned with extra virgin olive oil, salt, pepper and balsamic vinegar! see less

White and tasty meat with a melting texture. The veal chop gives it a spicy taste thanks to the bone! see less

Black Angus Picanha smells like Ireland! It is a beautiful piece of meat covered with a layer of soft fat see less

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

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

Tasty and buttery, fatter than average thanks to a 100-day diet of grain after roaming the great Irish plains. see less