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Dry sausage / KG
An essential part of pig cuisine, the dry pork sausage differs from a sausage in its diameter and length. Eat it in thin slices on its own or with bread.
Dry sausage with nuts / KG
An essential part of pig cuisine, the dry pork sausage with sausage differs from a sausage in its diameter and taste. Eat it in thin slices on its own or with bread.
DUCK CONFIT GESIER, MASSE
These delicious duck gizzards are slowly candied in duck fat. The gizzards can be sliced and heated in a pan with a little duck fat.
They can be eaten as a salad.
Ham flutes with duck foie gras, MASSE
Fluteaux de jambon are thin slices of rolled ham with a block of duck foie gras in the middle, coated in a fine jelly.
Confit of duck from the perigord, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 2 legs of confit.
Périgueux truffle sauce, MASSE
A sauce made from a reduction of white wine, butter and small pieces of black truffle for a refined seasoning of your dishes!
Red Peppers of Piquillo
After a careful selection of the best Piquillo peppers, they are roasted, peeled and processed in the traditional way, without using water during the whole process. In this way, the flavours are kept intact, its texture and aroma. Piquillo de Lodosa Pepper Designation of Origin.
Confit of duck from the perigord 4/5 legs, MASSE
The quality of the ducks and the duck fat guarantee a firm and melting meat. 4/5 legs of confit.
