Cold Cuts
Our expert has selected among regional artisanal producers the best saucissons, saussages, ham, and cold cuts . Receive your favourite ones delivered straight away to your door.
Showing 1–20 of 55 results
Parisian Ham – by 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, Paris Animal : Pork Eat by date: 4 days after the delivery Price is per slice of 100 to 200g depending of the thickness
Saltufo
$50 by pc/ min 6 pcsThe 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: at least 2 weeks after the delivery, once open, please eat within 15 days and keep refrigerated.
Piece of 80g
Cold Cuts Assortment – 100g
$69 per portionFor raclette or Fondue
Origin : France, Savoie
Animal : Pork, Beef
Eat by date: 4 days after the delivery
Portion of 100g (per person)
Dry-cured Beef – 100g
$83ENjoy this delicate cold cut, similar to Grisons type.
Allergenes: non (no lactose)
Price is per 100g minimum
Duck Liver Terrine with Girolles – 200g
$89ingredients: duck liver (20%), pork meat, pork liver, pork fat, mix power (starch, salt, milk proteins, natural aroma, spices, antioxidants E301), egg white, water, duck fat, denatured cognac, denatured wine, girolles mushroom (1.7%), salt, preservatives (E250, lactose, milk proteins)
ingredients: foie gras de canard (20%), viande de porc, foie de volaille, viande de dinde, gras de porc, mix poudre (amidon, sel, protéines de lait, arômes naturels, épices, antioxydants: E301), blanc d’oeufs, eau, graisse de canard, cognac dénaturé, apéritif à base de vin dénaturé, girolles (1,7%), sel, conservateurs (E250, lactose, proteine de lait)
Gold Saltufo
$75 by pc/ min 6 pcsThe 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: at least 2 weeks after the delivery, once open, please eat within 15 days and keep refrigerated.
Piece of 90g
Pistachio Mortadella – 100g
$38Mortadella is a very versatile sausage that lends itself to all sorts of meals, from appetizers to main courses. Served with walnuts, cheeses and tart berries, or used as base for a delicious creamy spread mortadella makes a delicious ingredient to antipasti. Mortadella can also lend its flavor to eggs as an ingredient to an Italian omelet known as a frittata.
Portion of 100g thing slices
Origin : Italy
Animal : Pork
Eat by date: 3 days after the delivery
Parma Ham 30 months – by 100g
$75The Prosciutto di Parma DOP or Parma Ham dates back to ancient times whose qualities render it a unique in its genre.
Origin : Italy
Animal : Pork
Eat by date: 4 days after the delivery
portion of about 100g
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
Lomo Embuchado – Dry Cured Pork Loin – 100g
$58Among Spain’s most treasured cured meats, Lomo Embuchado is carefully dried for 2 months, seasoned with smoked paprika, garlic and spices. Lomo embuchado is simply a whole pork loin, solid meat with no fillers. Because of this, many prefer lomo to chorizo or salchichón sausages.
Each thinly cut slice has a light marbling of fat which adds significantly to the texture of the meat. The lomo is sometimes smoked with charcoal and wood and slow cured in natural drying houses. There are three types of lomo – from normal ‘serrano’ pork, from Ibérico, or “pata-negra” pork, or finally from Ibérico pork from free range, acorn fed pigs, also known as “bellota”.
Portion of 100g
Origin : Spain
Animal : pork
Eat by date: 4 days after the delivery
Txirula / Baton Basque – 200g
$143Txirula 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
Traditional saucisson – 375g
$243Original and practical, its small hessian bag will preserve its old-fashioned, natural taste well into the future!
Piece of 375g (+/- 15%).
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 7 days after the delivery
Rosette à L’ancienne – 100g
$53Rosette is a cured saucisson ( French pork sausage) made from leg of pork, with the skin covered with black pepper.
Portion of 100g sliced
Origin : France
Animal : pork
Eat by date: 7 days after the delivery
Tartuffo Mortadella – 100g
$56The tasty flavour of a quality mortadella combines wonderfully with the fragrance of truffle.
Portion of 100g thing slices
Origin : Italy
Animal : Pork
Eat by date: 3 days after the delivery
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
Savoie Dry Cured Ham 16 months – 100g
$45The Savoie cured Ham is a raw ham made in Savoie witht he respect of the traditional savoir faire of Christian Favre from Montcharvin. It is aged for 16 months minimum.
Origin : France
Animal : Pork
Best before: 1 week after the delivery
Price is 100g sliced
Jambon Iberico Bellota Pata Negra 40 months – 100g
$239Le Jambon de Bellota provient des porcs de race 100% Ibérique élevés en liberté et nourris exclusivement avec des glands. Les temps de séchage entre 36 et 44 mois.
Produit dans la région de Guijuelo, près de Salamanca, oú l’on trouve le climat très propice à l’élevage du Porc Ibérique et le séchage des produits.
The Bellota ham comes from 100% free range iberico pig feds only with
Pork products made from Black Iberian breed pigs receive the ibérico/a denomination. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds. According to Spain’s denominación de origen rules and current regulations on Jamón, Jamón Ibérico must be made from pure breed, or cross-bred pigs – as long as they are at least 50% Black Iberian in their ancestry. Jamón Ibérico, specially the one labeled as de bellota, has a smooth texture and rich, savory taste. The fat content is relatively high compared to jamón serrano. A good ibérico ham has regular flecks of intramuscular fat known as marbling.
Origin: Spain
Iberico Bellota Chorizo – 100g
$74The Bellota Iberian spanish Chorizo is made with a carefully selected mixture of pork meat from iberian pata negra bellota pigs. Seasoned with salt and red natural pepper and put it to dry slowly. Delicious dry-cured iberian sausage with strong flavour and reddish characteristic colour. It comes in two
Portion of 100g
Origin : Spain
Animal : pork
Dry Angus Beef – 100g
$140Slightly salted and dried for a long time, the angus beef meat from Perigors has a pronounced taste.
Origin :France
Animal : Beef
Eat by date: 4 days after the delivery
Portion of about 100g