Ardennes ham
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Approximately 4 slices for 150g
Only prepared in the province of Luxembourg, Liège or Namur, the Jambon d'Ardennes is distinguished by a dry salting of the pork which is then soaked in a brine and dried in the air of the Belgian Ardennes. Yes, it is our national climate that gives it its unique and irreproducible taste!
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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
Unsmoked Back Bacon
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Prélevé sur la partie dorsale (longe), un bacon non fumé, simplement sêché et salé pendant deux semaines. C'est le classic de l'english breakfast! ll dégage une saveur douce à la cuisson. Comptez 250g pour 6 tranches. see less
Cooked and smoked ham
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Approximately 4 slices for 150g
A cooked and smoked ham for that little extra taste.
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Black Angus marrow bone rings ±750g (5 rings)
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Marrow bones are poetry in the raw: coarse salt, put in the oven for a few minutes at 200° and you're on your way to heaven! To be tasted without moderation, with a spoon. - Here in the "round" version if you wish to serve it as an appetizer or in smaller quantities than in its long version. Also ideal for adding flavour to your simmered dishes, giving them a special flavour thanks to the bone and marrow. The extra touch for your carbonades or your bolo! see less
Pork T-bone in ribs or roast
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Cutting 300g: in ribs. Cutting more than 300g: roast see less
Chopped pure pork
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Pork chops 100% of the day. 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
Ham plain
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About 4 slices per 150g
A good plain ham cooked in its own stock, sourced with English pork.
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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
Chicken leg 1pc ±350g
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Red label chicken leg see less
Chicken breast 1pc ±175g
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Red label chicken breast see less