Canned meats, Bigorre pork sausage, rillettes, head...

Black pudding french pork tin 800g LOUIS OSPITAL

Already renowned for its hams, Louis Ospital offers here a black pudding, with just the right amount of Espelette pepper, thyme and 4 spices. Made from Ibaïona pig's head and a subtle blend of onion, garlic and fresh leek compote, it can be enjoyed cold or hot, just pan-fried, for the contrast of crispy outside and soft inside.

Chichon with Espelette chilli (rillette Basque) jar 180g MAISON MONTAUZER

Chichon is a specialty of the Basque Country. It is a rillette made from candied pieces of pork and garnished with Espelette pepper.

Traditional Noir de Bigorre pork pudding jar 180g TERROIR PYRÉNÉES

This blood sausage is made only with the throat, rind and blood of black pigs, a few onions, salt, pepper and garlic.

Traditional Noir de Bigorre pork pudding tin 1.6kg TERROIR PYRÉNÉES

This blood sausage is made only with the throat, rind and blood of black pigs, a few onions, salt, pepper and garlic.

Traditional Noir de Bigorre pork pudding jar 180g PADOUEN

Traditional Noir de Bigorre pork rillette jar 180g PADOUEN

Traditional Noir de Bigorre ham terrine 180g PADOUEN

Basque black pudding french meat tin 400g MAISON MONTAUZER

Pure pork brawn french meat tin 190g MAISON MONTAUZER

Oleron rillettes french pork verrine 90g MAISON MARTHE

A spread that is just as soft and tasty, but less fatty. Its secret lies in a very low-fat (10g) confit meat and a low salt content (12g/kg). This is the result of a careful balance of a good amount of meat!

The Charentais fagot french pork verrine 90g MAISON MARTHE

Charentais fagot is a lean pâté with very little salt, covered with thyme and pepper, with a good chewiness. Made from liver, throat and shoulder of French pork in equal proportions, its flavor is very fragrant, with a flavor of herbs (fresh sage and thyme) enhanced with mignonette pepper. To be enjoyed with a full-bodied red wine.

Charentais grillon verrine 90g MAISON MARTHE

The Charentais Grillon, an emblematic recipe of the region, is a pork rillette with big and flavorful chunks. It is handcrafted with a marinade of thyme, fresh garlic, coarse salt, and pepper. It is the perfect accompaniment to oysters for a surf and turf moment.