$15.00
Original Saucisson Sec - Available in Half or Full The soft distinctive U-shaped, course grind, salami. Slice by hand to 4mm thickness, remembering to remove the...
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Frozen Semi Cooked. Why this Foie Gras is unique? - A whole lobe of Foie Gras semi-cooked. - The lobes are not deveined before being poached....
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Made from free range pork, this semi dried, fermented Spanish style sausage should be cooked to enable the notable flavor of the smoked paprika to infuse...
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The soft distinctive U-shaped, course grind, salami. Slice by hand to 4mm thickness, remembering to remove the natural casing and clip. Best matched with an...
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The soft distinctive U-shaped, course grind, salami. Best matched with an aged Pecorino (sheep cheese).
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The fame of Isigny butter goes back to the 16th century. Years later, in the 19th century, the population of Paris alone consumed 800 tonnes...
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Rillettes are a preparation of meat similar to pâté. Our Sexy Salmon Rillette is tender, delicious and full of flavour. Our Smoked salmon mixed with a...
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Named after the Franche-Comté region, this is the most popular cheese eaten in France, with 40,000 tonnes produced per year. Fromagerie Arnaud select from quality...
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The term rillette perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly...
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A soft, spicy hot, spreadable salami originating from the South East of Calabria. Remove from refrigerator & rest on the bench to soften before using....
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Salame Casareccio, A rustic home style "casa" salami with its coarse grind and natural casing, mild & sweet in flavour. This rustic salami found on most...
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Goose foie gras has a more subtle flavour, less distinct and has a tendency to be expressed in its after taste. In conclusion, pink coloured,...
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Fruit Box Fruit box and Veg box Surrounding 5 to 10KL free of charge for Newcastle ,Please give us one to two days to...
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A specialty of Majorca, remove from the refrigerator & rest on the bench to soften before using. The spreadable paprika filled chorizo can be eaten...
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Semi-aged, this cold smoked Pancetta is best prepared thinly sliced or diced, whilst cold, for cooking & can be used as an alternative to bacon. ...
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Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's...
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The Fraise Tagada (Tagada Strawberry) is a candy invented in 1969 by the Haribo Company, which also invented the gummi bear. The Fraise Tagada is...
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Veg Box Fruit box and Veg box Surrounding 5 to 10KL free of charge for Newcastle ,Please give us one to two days to...
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A simple midweek chicken stew with rich tomato, olive sauce. Great depth of flavour. And of course a nice red!
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Rillettes are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in...
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This is a thick, rich vegetable soup in witch pistou, a mixture of garlic, basil, olive oil and tomatoes, is added at the last moment....
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Rillettes are a preparation of meat similar to pâté. Our melt in your mouth flavoursome Barramundi Rillette is tender, delicious and full of flavour. Mixed with Stephs...
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Original and autumnal salad.The recipe highlights fennel and combines it with grapes, hazelnuts and goat cheese. A sweet and savoury vinaigrette with hazelnut oil and...
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Sexy crunchy salad, great flavours. chickpeas, red kidney beans, cucumber, celery, red onion, fresh herbs All the vinaigrette come separately, therefor you can keep it...
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Bresaola is made from beef and is salted and air-dried top round. Bresaola is cured for a few months to produce a soft and tender...
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The bouquet is deeply piquant and aromatic to the nose, showing top notes of meadow grasses and alpine herbs. In the mouth, the texture is...
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Duck foie gras or goose foie gras: a matter of taste Certain people don’t hesitate to say that goose foie gras is better, or vice-versa....
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Duck confit is quite possibly the most popular duck recipe.That's right, this recipe is a pure culinary orgasm.Duck thigh and fat are a tasty...
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Bottarga di muggine is grey mullet (muggine) roe cured with salt and it is a Sardinian and Sicilian specialty. Bottarga di tonno (tuna roe) is...
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Munster was created in the 12th Century by the Benedictine monks who were forbidden to eat meat. The milk is sourced from Vosgiennes cows that...
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