Our food list :

Served cold or at room temperature.

Sweden.

Pâté de foie de porc avec du saindoux.

Spain.

Lomo : pork shoulder sausage marinated and aged for several months.

Served raw in very thin slices.

France. Corsica.

Salted charcuterie, washed with wine before being dried and peppered, then smoked.

France. Grand Est. Meurthe-et-Moselle. Baccarat.

Puff pastry filled with pork neck and veal knuckle marinated in wine (white, rosé, or red) with shallots, bay leaf, parsley, and thyme.

Served hot.

Cochonnailles : charcuterie.

Cooked andouillette with onions, deglazed cooking juices with vinegar.

Served hot.

Small chitterling sausage with shallot, mushroom, white wine and mustard.

Served hot.

Served cold or at room temperature.

Italy. Emilia-Romagna. Lombardy.

Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.

Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.

Served cold.

Ham from a 100% Iberian breed pig, raised free-range in the pastures of the Dehesa (in the Spanish provinces of Extremadura, northern Andalusia, and Salamanca, as well as in Alentejo, Portugal) and fed primarily with acorns.

This ham is sold with a black label.

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.

Served cold or at room temperature.

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

Served cold or at room temperature.

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices, etc cooked in a terracotta container.

Served cold or at room temperature.

Served cold.

Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.

Served cold or at room temperature.

Served cold or at room temperature.

Served cold or at room temperature.

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.