Nature in southwest France is vast! It provides us with magnificent mushrooms, and in abundance. This obviously means that the dry sausage recipe with mushrooms has become a Pyrenees tradition. Poids: 200 g - 22,50 € / Kg
2 large slices of butcher's sow, slowly dried. Very flavourful meat. A surprising format. Weight : 160g - 40€/kg
In Gascony, they call sow filet mignon Ilet mignou. This top-rate part is very lean. Its melt-in-your-mouth texture and delicateness make for an exceptional product.
De-boned sow ham, Baillet speciality: butcher sow ham. Slowly dried, the meat is aged, coloured and flavourful. Three large slices. Weight : 6kg - 24€/kg
In Gascony, dry sow loin is called loum de coche. Sow loin is marinated and then dried, providing for a great balance between the meat and its spices. Weight : 1kg
Dry sow top loin, spare rib, called Esquiau in Gascon. The part is known for its soft texture and strong flavour, thanks to the very marbled meat. Weight : 1kg soit 24.90€ le kilo
Pizua : 4,5 Kg - 22€ / Kg
Weight : 650g - 20.77€/kg