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Smoked wild boar rillettes – Coc en pattes -
Dry cured sausage - Les Jacquemardes -
Green Mustard with Tarragon - Edmond Fallot -
Sardines in olive oil and herbs - La Belle-Iloise -
Black Bigorre Pork Rillettes - Le Noir de Bigorre -
Wild boar pâté with juniper berries – Coc en Pattes -
Grain Mustard - Edmond Fallot -
Guérande fine sea salt 200g - Artisans du Sel -
Smoked dry-cured sausage - Les Jacquemardes -
Hazelnut dry-cured sausage - Les Jacquemardes -
Sardines in olive oil St-Georges - La Belle-Iloise -
Marinated wild boar pâté – Coc en pattes -
Burgundy Mustard IGP - Edmond Fallot -
Dijon Blackcurrant Mustard - Edmond Fallot -
Mackerel in white wine and herbs - La Belle-Iloise -
Dried Duck Breast from the South-West – Castel Foie Gras -
Fleur de sel de Guérande 100g – Artisans du Sel -
Désir, farm-raised duck rillettes and smoked Béarn pepper - The Conservistes -
Vinegar - The Cider Vinegar 35cl - Le Bon Vinaigre -
Porc noir de Bigorre dry-cured sausage - Le Noir de Bigorre -
Sardines in olive oil and green pepper - La Belle-Iloise -
Sardines in olive oil and lemon - La Belle-Iloise -
Wild boar rillettes - Coc en pattes -
Duck Rillettes – Castel Foie Gras
