Delicatessen
Our expert has selected among regional artisanal producers the best cheeses and cold cuts . Receive your favourite ones delivered straight away to your door.
Showing 1–20 of 233 results
Donation for AP-HP
$1 HKDWe have decided to support AP-HP to help them to fight the current situation in France. Assistance publique – Hôpitaux de Paris (AP-HP) is the university hospital trust operating in Paris and its surroundings. It is the largest hospital system in Europe and one of the largest in the world; it provides health care, teaching, research, prevention, education and emergency medical service in 52 branches of medicine. It employs more than 90,000 people (including 15,800 physicians) in 44 hospitals and receives more than 5,8 million annual patient visits. It is linked with the University of Paris and its seven colleges of medicine, two of odontology and two of pharmacy as AP-HP is the university hospital for the capital and its surroundings. AP-HP is organized in several hospital local trusts, each associated to a faculty to offer integrative care to its population. As a teaching hospital, AP-HP Trust is in charge of training healthcare professionals and doctors, and plays a prominent role in French healthcare research alongside Inserm.
The association will allocate the revenue to support the research and the personnel workers, and the organisation of the treatments.
You can send your own donation directly on the following link or add this product to your order. 100% of the amount will be sent to them.
Support directly AP-HP here
Parisian Ham – From 100g
$59The genuine “Ham from Paris”.This hand-crafted product is made from start to finish with a respect for an age-old know-how. The unique character and excellence of this products open doors for the finest restaurants, including those run by chefs Alain Ducasse and Yannick Alléno. This ham are also recommended by the famous butcher Hugo Desnoyer.
Origin : France, Ile de France
Animal : Pork
Eat by date: 4 days after the delivery
Price is per slice of 100 to 200g depending of the thickness
Artisanal Farm Yogourts “Vanilla” – 4 pots
$91Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.
By 4 pots of 125g each
Saltufo
$99The saltufo is a piece of salami mixed with summer truffle (tuber Aestivum 3%) coated with real Parmigiano Reggiano AOP 24 months. It has a delicate and intense taste. The match between the refined pork with the truffle and with the cheese have created this wonderful bite.
Origin : Italy
Animal : Pork
Eat by date: 4 days after the delivery
Piece of 80g
Brie with Summer Truffle – 100g
$105This exceptional product is made of Nangis Brie, which is less strong and is able be in perfect synergy with the truffle. The cheese is cut into two then coated with a summer black truffle preparation (2.5/), mascarpone cheese and the creamy part of the brie, then closed again.
Slice of 100g
Eat by date: 4 days after the delivery
Artisanal Farm Yogourts “Raspberry” – 4 pots
$91Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.
By 4 pots of 125g each
Raw Butter “de baratte” demi-sel
$73This raw butter naturally possesses an even, light yellow colour. Its firm and light texture makes it easily spreadable straight out of the fridge for quick and tasty morning snacks.This salty version comes with salt crystals from Ré Island. Pamplie Beurre Traditionnel des Deux-Sevres (France) Made since 1905 by a cooperative of dairy farmers in Poitou-Charentes, this is our favorite cultured butter. It’s marked by a floral scent and a sweet, clean taste redolent of hazelnuts.
Roccamadour Fermier – 35g
$28Rocamadour is a small cheese made with whole raw goat’s milk. It belongs to the illustrious cabécou family of cheeses. A 15th-century monograph cites Rocamadour as a measure of value applied to sharecropping and taxes.
Small, flat round cheese covered by a wrinkly, streaked, slightly velvety skin of a white or creamy ivory color. It generally has a very creamy paste with a very fine, white, chalky center.
Piece of 35g
Best before: 1 week after the delivery
Le Chistera – 200 g
$102Made in Basque country, this cheese is made from goat milk 42% and sheep 58%. It is a variation from the Ossau Iraty and can be enjoyed nature or with black cherry jam.
Slice of about 200g
Best before: 1 week after the delivery
Guémené Andouille – 100g
$85Andouille de Guémené is a pork speciality that may surprise your palate. The Andouille de Guémené is indeed a typical Breton sausage made from pork meat, chitterlings, pepper, onions, wine and seasonings. It can be served either hot or cold. If you like authentic French Charcuterie with pork, you will definitely enjoy it!
Portion of 100g
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 4 days after the delivery
Emmental de Savoie IGP – 200g
$7875kg, 75cm of diameter, 1000 liters of milk to make 1 cheese: Emmental is the biggest French Cheese.
Portion of 200g
Eat by date: 10 days after the delivery
Best before: 1 week after the delivery
Comté fruity” 18 months DOP – 250g
$149Comté was one of the first few kinds of cheese to receive an AOC (Appellation d’origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tonnes of annual production.
Slice of 250g
Best before: 10 days after the delivery
Organic Farm eggs
$80 Per box of 6Rediscover the real taste of eggs.Raised outdoor in La Ferme de Champignolles, in Serifontaine, Oise, France, Anne-Sophie et Christophe are the 3rd generation of farmers in this farm. They have started to produce organic product since 2000.
In the EU, organic eggs are identified by the number 0 🥚 It means they come from free-range hens, or cage-free hens that have access to outdoors, raised only with organic chicken feed and with minimal use of antibiotics 🐔
Storage: Keep cool and eat as fresh as possible.
Eat by date: about 5 days at least
Cured Bayonne Ibaïama Ham 21 months – 100g
$99This exceptional Ibaïama ham is made from pigs raised in Basque country without any GMO. They are then cured in the open air for 15 to 21 months and salted with a special salt (Salies from Bearn).
Origin : French Basque country
Animal : Ibaïama Pork
Eat by date: 4 days after the delivery
portion of about 100g
Artisanal Farm Yogourts “Nature” – 4 pots
$91Made in Normandy, in La Vieille Abbaye by the Le Moigne family, those artisanal yogurts are made with on the same day when the milk is collected from the cows they are raising at the farm. The farmers produce their own fodder which are used to feed their animals (herb, hay, corn). They are developing a self-sufficiency model to feed the animals (less than 10% of food bought outside of the farm). They don’t use soy anymore.
By 4 pots of 125g each
Mozzarella di Bufala Campana DOP – 250g
$113The Mozzarella Di Bufala Campana is an italian cheese from campanie region. Treccia mozzarella is one of the most beloved mozzarella variations, thanks to its braid shape, white color and shiny shell. It has a unique taste and completely different from the classic braids are produced and distributed by industry. Discover as well the smoked version. This unique cheese melts beautifully, with a delicious distinct, smoked flavor. Eat i with a pinch of salt and pepper or with a touch of Balsamic Vinegar and tomatoes.
Piece of 250g braided
Eat by date: 4 days after the delivery
Saint-Marcelin La mère Richard – 80g
$59It carries the name of its native town located in the Vercors area of Isère among walnut orchards that produce the famous Grenoble A.O.C. walnuts.
The first traces of Saint Marcellin cheese go back to the 15th century. At the time, it was exclusively made from goat’s milk.
Louis XI is said to have discovered it during a convalescence near Vercors after having a hunting accident there; during his stay, lumberjacks were said to have shared this local cheese with him. The king would later introduce Saint Marcellin to the royal table.
Beginning in the 18th century, goat breeding gradually lessened and cow breeding increased, and Saint Marcellin became a mixed-milk cheese before becoming a cow’s milk cheese.
Piece of 80g
Best before: 1 week after the delivery
Txirula / Baton Basque – 130g
$93Txirula means box tree small flute. This cured Sausage is made with Ibaïama pork lifted with Espelette Pepper. Delicious as a stater and un incomparable taste.
Piece of 130g
Origin : France, Basque Country
Animal : pork
Eat by date: 7 days after the delivery
Sheep Tomme from Sardinia with Summer Truffle – 150g
$129Hard or semi hard sheep’s milk cheese, the taste of the Moliterno is exalted by the gustative notes of the truffle. The paste is white with a marbling of truffles (tuber aestivum vitt à 3% and truffle flavour). The crust has the typical signs of the reed baskets with the Central trademarked on the site of the wheel.
Slice of 150g
Best before: 1 week after the delivery
