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All our products come from small producers
many of which have won awards. The producers of our fine cheeses
believe in only using the best ingredients. They use generation
upon generation of expertise handed down through the family.
These product are entirely natural. Our producers don't need
genetically modified food, colour or taste enhancer to make
a brilliant product! |
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| Storage: |
| • Cow cheese,
5/8 days refrigerated. |
| • Sheep cheese,
place in a cool larder, cupboard or refrigerate.
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| • Goat cheese,
place in a cool larder, cupboard or refrigerate. |
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Remove from the fridge 1 hour before
eating. For the best result serve at room temperature.
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Salami, sausages and cured ham
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| 4 generations of the same family, the Fantons, have been producing
salamis and sausages
which are renowned for their quality. Monsieur Robert Fanton
raises his pigs by feeding them with natural products and using
only the best cuts and ingredients. He uses expertise a family
secret to make his uniquely tasting salamis
and sausages. |
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| Michel Jacquet together with the Amiotte family have been
producing award winning cured hams and sausages for 5 generations.
Their pigs are raised in the small mountain range called "The
Jura" at 600 meters altitude. The pigs are fed only with
natural products. The farmer expertise, practiced over many
years produces original and top quality food. |
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| Storage: |
| • Cured
ham & saucisson (salami) - 2 to 3 weeks if un-sliced,
3 to 4 days if sliced as it will dry out. Store in a cool larder,
cupboard or refrigerate. |
• Sausages will last
3/5 days if refrigerated. |
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| We sell a range of traditional pates many of have won gold
medals. Our deliciously tasting pates were served at the French
embassy, at their 14th july party. We hope you will be as happy
with the quality as the embassy guests were! |
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| Storage: |
| • Ham
& pate will keep 5 to 6 days if kept refrigerated. |
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Take out of fridge 1 hour before eating.
To obtain the best taste, eat at room temperature. |
