Dry sausages - discovery offer x4

Arpéa de Brebis Agour: Basque sheep cheese with a touch of originality and an airy texture to keep it light. Poids: 550 g - 26,90 € / Kg

AGOUR sheep cheese, full of sweetness and delicateness. Perfect for using with Girolle cutter. Silver medal in World Cheese Awards 2016. Poids: 750 g - 21,20 € / Kg Fromage entier

AGOUR goat cheese with white paste and particularly oily texture and a strong goat taste. Perfect for using with Girolle cutter. Weight : 750 g - 20,40 € / Kg

This dry sausage with sheep cheese is a must! It disappears as soon as it hits the plate. Its picturesque flavour, drawn from local mountain grazing, will transport you to a pastoral landscape. Weight : 200 g - 22,50 € / Kg

Pure pork dry sausage, blending prime parts and using natural stuffing technique. Moreover, it is cured naturally. It only uses meat from our region. Original recipes, based on southwest French products. Poids : 200 g - 29,50 € / Kg

Adapted recipe to use one of southwest France's agricultural treasures: Espelette pepper. Bayonne and the Pyrenees' butchery tradition absolutely had to prepare a dry sausage with Espelette pepper. The Espelette pepper is no stronger than the pepper traditionally used in sausage recipes. Espelette pepper gives a warm, sunny note. Poids : 200 g - 22,50 € / Kg

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

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

Weight : 150g -  42€ / Kg

Weight : 150g -  42€ / Kg

Weight : 180 g - 44 € / Kg