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WAGYU BEEF
‘ Not to be missed in top French gastronomy ‘
Wagyu beef is a Japanese beef originating from Korea, the Wagyu cattle is a very old race, dating back to the second century. In the beginning, Wagyu was bred for its strength, to be used in agricultural work. Today the Wagyu beef is inescapable i...
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SUCKLING LAMB - PYRENEES MILK
‘Famous for its unctuous, smooth taste’
The suckling lamb (milk of Pyrenees) is a very young lamb known for its fine, smooth taste. Fed exclusively on its mother’s milk, it has a white meat and its slightly pronounced flavour is delicate and sweet. The meat from this lamb has a dense texture a...
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IBERIAN FRENCH RACK
‘French-style rack of Iberian pork.’
This cut is taken from the loin but only where there are ribs. This is the square section of the meat which brings together all the ribs (second and first). The French rack of Iberian pork is a remarkable piece of meat, both tender, juicy, and full of fla...
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Iberian Presa
‘ Iberian presa : an inimitable nutty taste ‘
The Presa has an oval shape and is the cut situated between the top of the shoulder and beginning of the loin. It is sought-after for its softness and is a very red cut of meat with a large proportion of infiltrated fat. It is the unsaturated fat whic...
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IBERIAN PLUMA
Iberian pluma : one of the best cuts !
The Iberian pluma is taken from the front part of the loin. The pluma is triangular-shaped and is characterised by its extremely lean and tender meat. The meat and the fat are partnered together which provides it with a delicious nutty taste. The Iberian p...
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LIMOUSIN BEEF
The Limousin is a hardy cattle breed originating from the Limousin region. Its tender, lean, and juicy meat is renowned for its superior taste qualities. Low in fat, Limousin Beef is characterized by its extremely fine grain and delicate marbling, which gives the meat a unique flavor and ...
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