Description
Before being stuffed in ad-hoc casings, the meat is finely ground and mixed with truffle and spices, which provides the sausage with its characteristic delicate and wholesome flavour.
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Tartuffo Mortadella – 100g
$56
The 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
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Comté “jeune” 12 months DOP – 250g
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Mont D’or Marcel Petite – From 400g
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Valencay – 220g
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This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.
Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.
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Bleu des Causses – 150g
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Portion of 150g
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