Chemin d'Espelette.

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.

Conservas Ramón Peña is a premier producer of fine canned seafood. Hand cleaned, prepared, and packed treasures from the Galician Rias, Atlantic Ocean, and Mediterranean Sea are aged in can to perfection.

Ingredients: Yellowfin tuna, olive oil, salt.

A sauce made from a reduction of white wine, butter and small pieces of black truffle for a refined seasoning of your dishes!

Fluteaux de jambon are thin slices of rolled ham with a block of duck foie gras in the middle, coated in a fine jelly.

It owes its finesse and characteristic taste to the top-quality raw milk from cows fed on grass in summer and hay in winter, delivered twice a day by producers in Belfaux and the surrounding area, and to the know-how of our master cheese makers and ripeners.

Traditionally, foie gras is eaten on country bread with a pepper mill, which is a flavour enhancer.
In a more modern way, with a specific bread and add a chutney of fig, onion or other fruit.

A high quality pepper with a definite heat beneath its earthy notes.

Casseroles and stews, strong cheeses and strong meat are all the better for it!