$72
“Lonzu or Lonzo de Corse” is a cured sausage which originates from Italy and the French island Corsica. Made from pork loin, this sausage is first marinated in a black pepper preparation before the meat is carefully dried for several weeks.
Origin : France, Corsica
Animal : French Pork
Eat by date: 4 days after the delivery
Portion of 100g sliced
Thinly sliced, it is best served on a charcuterie platter, but can be cooked as well. The Corsican lonzo is made with the thin parts of the pork. It is made from the back of the pig, with a fat cover left. It is washed with a Savoie brandy and cured old style with sea salt during 7 days before being dried and rolled into pepper.
Tour Guyotte is a raw goats’ milk cheese from Burgundy. It’s a soft, mossy, spring goat cheese covered either with silvery green or rusty orange tinged molds. It’s named after the Guyotte, a small river in the Saône-et-Loire department of the Bourgogne region, and a tributary to the Doubs and, ultimately the Rhône.
Piece of 250g
Best before: 1 week after the delivery
This 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
Andouille 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!
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 4 days after the delivery
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