Charcuterie

Made from South-West French duck and enriched with smoked duck breast, these rillettes offer a deeper and more robust flavour profile than traditional duck rillettes. A favourite for aperitifs, picnics and grazing boards. Ingredients Duck meat (48.7%),...

A traditional French terrine featuring one of France's most celebrated cured meats: Jambon de Bayonne. Made with carefully selected pork, Bayonne Ham and a splash of Armagnac, this terrine offers a wonderful balance of richness and savoury depth. Equally...

A French delicacy made from carefully selected duck foie gras from the renowned South-West region of France. Smooth, rich and beautifully balanced, bloc de foie gras offers all the indulgence of foie gras in a uniform, silky texture that is perfect for...

A staple of French country cooking, these traditional duck rillettes are made using duck from the renowned South-West of France. The duck is slowly cooked until tender before being shredded and blended with duck fat to create a rich, rustic spread...

A traditional country terrine elevated with a splash of plum eau-de-vie. The subtle fruit character of the plum brandy adds complexity to the rich pork terrine, creating a recipe that has long been a staple of rural French cooking. Ingredients Pork meat...

A classic French terrine enriched with Fine Champagne Cognac and a touch of roe deer (chevreuil), bringing extra depth and character to this traditional recipe. Elegant and approachable, it is an ideal introduction to French game terrines...

This traditional French terrine combines pork charcuterie with smoked duck breast, creating a rich and satisfying terrine with layers of savoury flavour. The gentle smokiness of the duck adds depth without overpowering the classic country terrine...

An essential ingredient in traditional French cooking. Whether you're roasting potatoes, sautéing vegetables or preparing a cassoulet, duck fat adds remarkable flavour and produces beautifully crisp results. Once you've cooked potatoes in duck...

One of the great classics of French country cooking. Prepared according to traditional methods, duck legs are slowly cooked in their own fat until beautifully tender. Simply crisp the skin in a hot oven or pan and serve with roasted potatoes for a meal...