Meat

All pieces of premium quality beef, veal, lamb, pork, poultry.

Poultry

Barbary Duck

The Muscovy duck (Cairina moschata) is a large duck native to Mexico, Central, and South America. The males reach about 76 cm long, and weigh up to 7 kg. Females are considerably smaller, roughly half the males’ size. This tropical black and white bird can adapt well to cooler climates. In general, Barbary duck is the term used for C. moschata in a culinary context. It is one of the best duck and is famous for its musk taste.

Wagyu Beef

The term wagyu refers to several races of Japanese cattle, including the one that produces the famous Kobe beef. The term wagyu results from the juxtaposition of two words: wa, “Japan” and gyū, “beef”. Today, animals are intensively fattened to develop the muscle mass. The marble is the main reason of the butter flavor, the tenderness and the fine taste of the meat. Kobe’s beef is one of the most refined and popular varieties to which breeders give special attention, such as regular massages, listening to classical music and adding beer to their water.

Duck Magret

The duck breast is a fillet of lean meat, cut from the breast of a goose or fat duck, fattened by force-feeding. It come from the same duck which are used to produce duck confit and foie gras. The magret can be dried or smoked, cut into thin slices. It is usually served rare after being grilled or fried.

Duck Confit

Fresh sausages to fry or braise. Its existence dates back to 1793, and it is named after the famous French gastronomic city of Toulouse. Duck confit is considered one of the most traditional French dishes. The confit is prepared in a traditional process of preservation that consists of salt curing a piece of duck and then cooking it for a very long time in its own fat. To prepare a confit, the meat is seasoned with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours.

Charcuterie

Charcuterie

A selection built from the heart of the Auvergne Region in France, where the elaboration of Dry Sausages and Cooked Ham is carried out respecting family traditions and values. A second-to-none range of charcuterie including Pates, Cooked Hams, Cured Hams, saucissons, and salami. All to the best standards of quality, available whole or pre-sliced. In order to offer a full range, we also select the best of Italy, Spain, or even Switzerland.

SAUCISSON SEC

Saucisson Sec is the French name for Dry Sausage. It is made from a mixture of meat (about 3/4 to 1/4 of lean meat fat) minced more or less finely, salted (for good conservation), seasoned and dried with natural or artificial casing for 4 to 6 weeks. There are two main varieties of dried sausages, those using medium and large mincing (the most common dry sausages in France, such as the Rosette, Jesus, Montagnard…) and those with thin mincing (Danish salami for instance).

SALAMI

Salami is a sausage, pure pork or pork and beef, lightly smoked with a large mincing and calibered for large slices.In Italy, the word “salami” means defines all dr y sausages.

CHORIZO

Chorizo is a Spanish saucisson made from pork or a mix of pork and beef, seasoned with salt and Spanish paprika, which gives it its rust color and slightly fruity taste.

DRY HAM

Dry or smoked, the only real dry ham is made from the top of the hind limb of the pig. Dry hams are rubbed several times in salt and subject to slow maturation. The technique of salting, pig farming, feeding, the drying process and maturation give each ham a certain flavour and colour. The quality of hams depends on traditional know-how and patience. The drying time has a large impact on the final taste of Dry Hams.

COOKED HAM

Only meat from the hind leg of the pig is used for the preparation of cooked ham, according to European rules. There are different ways to cook it, with or without bones, using different broths and cooking methods. The quality of the ham depends on the selection of the raw material, the weight, the texture and the thickness of the rind. The French manufacturing process is certified by an independent institution “Savoir-Faire Charcutier Français”. Since 1992, our brand, Noix Fine is the reference for Cooked Ham among artisan Delicatessen, Butchers, Caterers and Chefs . It carries on a traditional know-how, and is recognized for its range of products matured bone-in. Cooked Ham is the most popular Charcuterie product in France.

TERRINE & PATE

“Terrine & pâtés” are made with pork meat chopped into pieces, mixed with eggs, milk, jelly, poaching and marinade of the raw meat before mincing the ingredients are the steps that differentiate the different patés : thin mincing for the duck liver pate, middle mincing with a fine paste in which are detached pieces of liver and wild mushrooms for forest pâté or pâté with puff paste for festive pâté such as “pâté en croute”.

RILLETTES

Rillettes are made from pork cooked in pork fat, but also from goose, duck or chicken. Meats need to be tasty, well-matured in order to withstand the long cooking time. The most famous “Rillette” are “Les Rillettes du Mans”. They have a light color. Lean cuts of pork are browned, then slowly cooked in fat, with a moderate and regular temperature. Cooking takes a minimum of 5 hours.

Auvernou

Auvernou dry sausages are prepared in the heart of Auvergne in France where the environment is suitable for pork farming and cured products manufacturing. Auvernou brand has adapted its recipes, formats and packaging in order to answer new consumption habits. Auvernou is a brand dedicated to French traditional snacking.

Frais Devant

Frais devant is a retail brand of sliced cold cuts and hams either organic or regular. It claims a natural positioning for a cool and gourmet generation looking for quality and terroir. Frais devant products can be found in the chilled food section, where the brand offer a large choice of charcuterie and delicacies.

Sausages

Sausages

Sausage is a charcuterie product made with minced meat (pork, beef, veal or poultry), embossed in a natural or artificial casing, salted and seasoned differently depending on the recipe, and the region. Each country and region is proud of their sausage!

There are three main families of sausages:

  1. The raw sausages grilling, pan-frying or frying (Chipolata, Toulouse …)
  2. The stewed raw sausages, smoked or not (Morteau Montbéliard …)
  3. Cooked sausages (Strasbourg, Frankfurt sausage, cocktail sausages …)

ANDOUILLE & ANDOUILLETTE

Andouillette is a typical product of France and its preparations is obtained by assembling and embossing by hand or machine in a natural casing thin layers of pig intestines; salt, spices, seasonings and condiments, are the only side ingredients allowed. « Andouillette de Troyes » is a regional specialty from Aube (France), with pork casing and pork belly, seasoned and prepared in natural casings. Andouille is manufactured from the large intestine and fancy (?) pork meat. The other ingredients are fat and pork meat. Producers can also add salt, herbs, spices, wines, spirits, liqueurs, spices and flavorings. Many products, such as Andouille and Guéméné, real andouille de Vire, are still made by hand.

BOUDIN

Black pudding, a very ancestral tradition, is made with blood from large porcs pork and onions. The mixing is embossed in a natural casing and baked. Traditionally, white pudding is a festive product made with lean pork meat, poultry, veal and pork casing. There is generally an addition of pork fat, and sometimes cream, eggs or milk.

CHIPOLATA

Sausage with medium mincing, meat stuffed and embossed. The seasoning may contain thyme, sage or nutmeg. Fried or grilled.

TOULOUSE SAUSAGES

Fresh sausages to fry or braise. Its existence dates back to 1793, and it is named after the famous French gastronomic city of Toulouse. Lean sausage with large mincing, Toulouse Sausage is made of pure pork embossed in pork casings. It is often presented in a snail shape in order to buy the length or desired weight. It is consumed roasted and is the star ingredient of the famous Cassoulet, another specialty from the Toulouse region.

MERGUEZ

Spiced fresh sausages made with beef or beef and mutton, eaten grilled or fried. (Speciality of North Africa.)

MORTEAUX SAUSAGE

Sausage made of Comtois Pork, traditionnally smoked in the certified PGI zone (Geographicallay protected indication of Franche-Comté). Raw meat. To cook.

FRANKFURT SAUSAGE

Sausage with a smooth texture, thin natural sheep skin. It is always and exclusively pure pork. Cold smoked and sold to be cooked, is a sausage to poach. Frankfurt sausage is one of the ingredient of the “Choucroute” (sauerkraut) recipe or eaten simply with chips: the Frankfurt-fries.