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PARMA HAM
Fine and flavorful, you will appreciate Parma ham for its unique taste. Its pink, melting flesh on the palate releases a flavor of wooded and fragrant nature. Parma ham is universally known for the quality of its product (PDO) and its nutritional virtues. It is by its crown that one recognizes...
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IBERICO LOMITO
This is an innovation that appreciates the natural characteristics of this piece of meat, its nutritional properties, aromas, and taste quality, while providing the advantage of a guarantee of ambient temperature preservation. The natural Ibérico "LOMITO" presa boasts its original qualities, ...
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SHREDDED CHICKEN FROM DANDIEU'S HOUSE IN ILE DE FRANCE RUNGIS
"THE TASTE OF EXCELLENCE, A TERROIR, A TRADITION ..."
Olivier DANDIEU is a breeder from Brassempouy (40) in the heart of Chalosse. The DANDIEU family masters this expertise in breeding, with gastronomy being the pride of the Landes. For two generations, the DANDIEU house has offered the widest...
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YOUNG PARTRIDGE
The Young Partridge: A Gourmet’s Delight!
Also known as the partridge (when it is over 8 months old).
The young partridge is a game bird particularly well-known and hunted in Europe and North America, with origins dating back long before antiquity. There are several varieties, the most common i...
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ROE DEER
The Roe Deer, the Smallest European Deer
Slender and graceful, the roe deer weighs no more than 30 to 35 kilograms. It primarily feeds on tree shoots and leaves, brambles, raspberry bushes, ivy, and hazel, and secondarily on herbaceous plants. It also consumes mushrooms, acorns, beechnuts, and...
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THE FARMER'S POURLTRY FROM NORMANDY (volailles fermières de Normandie)
Normandy, known for its gastronomic riches, is conducive to poultry.
The farms are well isolated from each other. They are surrounded by meadows planted with apple trees and surrounded by embankments, ensuring freshness and sheltered from wind. The climate and soil nature play a very important...
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THE HARE
Hare: refined and tasty
A native of the great Asian steppe, the hare has the same ancestors as the rabbit. Larger than the latter, this unassuming animal prefers temperate regions, where he lives in the open, but by changing color, it has adapted to more severe climates. The European hare, also...
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THE GROUSE OF SCOTLAND
Grouse of Scotland: The rare bird
Grouse (Lagopus Lagopus Scoticus) is the iconic game of Scotland and northern England. It is totally wild and can not be high. Terreste this bird is well adapted to cold. His legs and feet are covered with white feathers. Its plumage heavily barred and spotted...
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SPANISH CHARCUTERIE
Journey through the Iberian Peninsula
Spanish charcuterie is recognized as the best charcuterie in the world.
Authentic Iberian charcuterie is made from 100% Iberian pigs, which are among the last pig species in Europe raised outdoors in their natural environment. These pigs roam...
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ITALIAN CHARCUTERIE
‘Delight your taste buds with Italian charcuterie’
Italian charcuterie is renowned for its fine slices of ham, it is the trade mark of the Italians! It reveals a delicacy and subtlety of flavours. Parma ham, Pancetta, Coppa and Mortadella. Gourmet exception provides a variety of charcuterie to s...
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RAMIER PIGEON
‘Ramier pigeon, the other small wild-fowl......’
Also known as the wood-pigeon in the South of France, the Ramier pigeon is found throughout almost the whole of Europe. Hunting of this breed is forbidden in the Azores but is authorised all year round Great Britain. Rich in proteins, the meat of t...
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THE BOAR
‘ Boar meat deserves to be served at your table ‘
A descendant of the wild pig, the boar has been hunted since ancient times. It holds a great place in the mythology of all European and Asian cultures. The boar adapts itself to different types of natural habitats and has a very varied diet. It ha...
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THE COVERT DUCK
"Colvert duck, a wild duck ..."
The duck was one of the first birds domesticated by man. Today you can find the Colvert duck breeding naturally in the northern hemisphere. It was established in South Africa, Australia, New Zealand, Hawaii and in islands south of the Indian Ocean. It is...
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THE SECRETO IBERICO PORK
The Iberico pork Secreto is a unique and exquisite cut, revealing all the richness and finesse of Iberian pork meat. This cut is located near the shoulder under the lard, this mythical piece of Iberian pig is particularly difficult to obtain hence its name "Secreto". The secreto is often also...
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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 FILET MIGNON
Iberian Pork Filet Mignon
The Iberian pork filet mignon is an exceptional cut of meat, renowned for its tenderness, delicate flavor, and succulent texture. This piece comes from the tenderest part of the Iberian pig, located along the spine, where the muscles are under little...
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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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THE GARENNE RABBIT
‘Rabbit : a meat of choice’
Originating from Northern Africa of the Iberian penisula, nowadays one can find it in all of Europe, in America and in the South Sea Islands. It was much appreciated by the ancient Romans and was domesticated during the middle ages.
Numerous breeds of rabbit were ...
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THE DEER
‘ A healthy red meat ‘
Originating from Asia, deer has adapted admirably to the great variations in temperature, for thousands of years.
It populates central and western Europe (England, Scotland, Spain, Corsica & France) but also Asia Minor. Nowadays it is bred widely and so can be eaten ...
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THE PHEASANT
‘ Meat of the Kings, the star of nutrition ‘
Originating in Asia, the pheasant has been known since ancient Greek times. It may have been brought to Europe by the Romans. Known for the ornamental qualities of its feathering, the pheasant started to be considered as wildfowl during the midd...
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CHAROLAIS BEEF
‘Recognised for its excellence !’
The Charolais is a race of cattle which comes from Eastern France. The Charolais cattle was originally used for agricultural work. The Charolais breed is sought after as much for the quality of it’s rearing as for its excellent meat. It has become the best b...
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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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THE VEAL
Subtle and refined, this is a high-quality meat ...
Gourmet Exception has selected French veal from Limousin, an exceptional meat thanks to strict breeding and milk-feeding practices. Veal meat, tender and delicate, can be prepared in so many ways that it has undeniably captivated the greatest ...
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GALICIAN BEEF
AN EXCEPTIONAL MEAT
Rubia Gallega: "The Blonde of Galicia."
Established since prehistoric times, this cattle breed benefits from high-quality traditional farming. Hardy and docile, it grows in the lush, grassy pastures of Galicia, in the northwest of Spain: "the Iberian Brittany." Farmers in...
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