🥩 Charcuterie
Saucisson from Savoie, wild boar rillettes and pâté, dried duck breast and confit from the South-West, Porc Noir de Bigorre AOP saucisson. From charcutiers and curers working with traceable animals, in small batches.
For an apéritif for four, count on two products: a saucisson to slice and a rillette or pâté to spread. Take them out of the fridge twenty minutes ahead — the fat needs to soften before the flavour comes through.
