This tray contains a selection of delicious French delicatessen : dry ham, Rosette, smoked bacon and Coppa. A practical solution for an easy aperitif : just open and serve !
Jambon Sec is a superior dry ham, the result of time and know-how. Time to breed a pig until it has all the qualities required to make a savory ham. Time again to prepare the meat, to let it dry, slowly. Not less than 9 months are necessary to offer you such a taste and smoothness in mouth.
The generous slices of this typical French dried sausage offer a very pleasant tenderness in mouth and a savory peppery taste, thanks to the high quality of the green peppercorns. Experience a delicious and subtle flavor.
The Label Rouge is a seal of higher level of quality compared to other similar products of the market. This French sign guarantees the use of French pork meat, specific breeding conditions that respect animals and breeders, but also a strict manufacturing process to preserve this cultural heritage and reveal the authentic flavors of our charcuterie.
La Rosette is a typical French dried sausage. The unique conical shape of this big sausage gives large round slices which are dried at heart and yet very tender, thanks to our expertise.
From 20th century deep roots reached family business suggest "Milano" salami with high quality and extraordinary taste.
The Napoli is a typical salami specialty by Neapolitan recipe: coarse dough, light smoke and peppercorns make for a spicy flavor.
Seasoned and dry-aged to perfection, prosciutto crudo is never cooked (hence the name crudo which means “raw” Italian). It has a deep red color, marbled with streaks of flavorful fat
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It is a typically Spanish meat product. This type of meat sausages whose basic ingredients are paprika and garlic are rarely elaborated in other countries.
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Salchichón is a Spanish summer sausage that is made with pork by drying combination.
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Sausage carefully cured and made following the tradition from centuries ago, obtaining the best sausage of Vic.
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It is example of the excellent Spanish meat product. Cured sausage "Fuet" are made by the hundreds years old recipes.
Fuetis’ snacks are a range of small packaged products that can be eaten anywhere, at any time: a healthy alternative for a quick snack.
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Ibérico salchichón sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks.
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The Pata Negra (Black Foot) Iberico meat from Spain. It has a richness and flavour that simply cannot be found in other breeds of pork.
Serrano ham is the pride of Spain. Very high quality dried pork ham, with a mild and natural taste, with a delicate taste of saltiness. Serrano has a solid texture and is low fat. Ham is used not only in gourmet cuisine but also on the daily dining table. Carefully selected pork is salted in sea salt and then hung to dry for about 12 months. After that it is placed in a special stand where it is cut into ultra-thin strips of equal size. This product is gluten-free.
Linguica (Ling-GWEE-zuh) is a pork sausage heavily spiced with paprika, chiles and garlic.
Chouriço is perhaps the most popular Portuguese sausage and is similar to Spanish chorizo, but also smoked.
Chorizo is a type of cured sausage that can be made from various meats, such as pork, beef, or a combination. The meat is typically seasoned with various spices, and it's the addition of smoked paprika and garlic that gives this chorizo its distinctive taste.
Serrano ham, also known as jamón serrano, is a type of dry-cured Spanish ham that originates from the mountainous regions of Spain. The name "serrano" translates to "mountain" or "highland," reflecting the traditional method of curing this ham in the fresh, cool mountain air.