Meat of controlled origin
Thorough quality control
Fresh, high quality meat
An exceptional product with substantial nutritional and culinary qualities.
Top of rabbit, cut and prepared.
Front legs of the rabbit
Part of the ribs, ready to be fried or cooked.
Hind legs of the rabbit.
Fully gutted, without feet or head. Ready to be cut into portions.
Thin skinless and deboned turkey breast fillets.
Turkey wing, second section
Turkey wing, first section.
These drumsticks are mainly to be used in stews.
Partie du manchon de la cuisse, indiqué principalement pour les plats en sauce.
Thin fillets of thigh meat that have been specially prepared for griddling.
Cross-cut turkey leg.
Leanest part of the thigh, with bone and skin. Perfect for making chops or deboning.
A young chicken weighing less than 1/2 kg. Perfect for grilling, cooking with aromatic herbs, roasting or stuffing.
Perfect for soups and stews.
Perfect for soups and stews
An authentic free-range farmhouse chicken that has been allowed to grow slowly and is at least 81 days old
Beef tripe in a white sauce. Perfect for stewing and with excellent culinary properties
Boxes of 12 dozen quail eggs. Perfect for frying, omelettes and starters.
A small, plump bird weighing approximately 150-170 g each.
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