Check mark specialties
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.
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.
De-boned sow ham, Baillet speciality: butcher sow ham. Slowly dried, the meat is aged, coloured and flavourful. Three large slices.
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.
2 large slices of butcher's sow, slowly dried. Very flavourful meat. A surprising format. Poids : 160g - 40€/kg