Charcuterie

Literally meaning “in a cloth,” the au torchon method is a traditional preparation where whole lobes of duck foie gras are gently poached in a delicately seasoned bouillon, then wrapped and rested under vacuum.The result is a foie gras...

Smoked Small Sardines in Extra Virgin Olive Oil Fished in the clear waters of the Atlantic and Mediterranean, these small sardines capture the freshness of the sea in every bite. After being carefully prepared, they are gently smoked to develop a rich...

Alalunga Albacore in Tomato Sauce A true taste of the Basque coast. Succulent loins of Bonito del Norte (albacore tuna) are gently hand-packed into a rich tomato sauce, slow-simmered to bring out its garden-fresh sweetness. The result is a perfect...

Organic Sardines in Extra Virgin Olive Oil Crafted with care, these small whole sardines of superior quality are preserved in organic extra virgin olive oil for a rich, authentic flavour. Handmade using traditional methods and wrapped in recycled paper...