Our food list :

Served cold or at room temperature.

Served cold or at room temperature.

France. Nouvelle-Aquitaine. Gironde. Médoc.

Andouille made from pork stomachs, intestines, and strips of ham, cooked in a garlicky, spiced vegetable broth.

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Andouillette cooked with dry white wine, butter, and shallots.

Jambonneau : small ham or boneless shank.

Can be breaded and eaten cold with a salad.

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Served cold or at room temperature.

Served cold or at room temperature.

Served cold or at room temperature.

Small pieces of pork meat (cheeks, snout, tongue, etc), usually cooked with small pieces of carrots, pickles, shallots or onion, seasoned with garlic, spices, parsley and molded in aspic.

Served cold.

Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.