Our food list :

Served cold or at room temperature.

Aged for 12 to 18 months.

Italy. Parma.

Ham from Duroc or Large White pigs slaughtered at around 9 months of age.

Ripening : 12 months minimum.

Served cold or at room temperature.

Served cold or at room temperature.

France. Pays de la Loire. Maine-et-Loire.

Pork belly with crispy crackling, rendered and confit in fat.

Pork meat slowly cooked over low heat in its own fat.

Served cold.

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.

Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.

France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.

Pork belly seared and confit in fat.

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

White wine sauce : sauce made with melted butter and shallots with a dry white wine.

Served hot.

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

Served hot.

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

Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.

It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

Cooking sausage made from pork head, tongue, and fat.

Serve hot with potatoes, cabbage, beans, or lentils.

Serve cold, after cooking, with a salad.

France. Auvergne-Rhône-Alpes. Loire.

Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.

Served hot or cold.

Originating from Italy. Sausage made from salted pieces of pork, seasoned with a blend of spices and herbs, then air-dried. Sometimes the meat is smoked or cooked before drying.