$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.
Comté 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
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
The 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
Original and practical, its small hessian bag will preserve its old-fashioned, natural taste well into the future!
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 7 days after the delivery
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