Organic shallots 250g
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The taste is more subtle, less pronounced than the onion, the shallot is also more appreciated raw! see less
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
Yellow onions 250g
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Ideal to be candied, simmered or to accompany meat or poultry! 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
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
Late season treviso 250g
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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
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
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
T-bone Black Angus Matured
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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