Belly "La Bigourdane"1/ 2 French Pork Vacuum Le Delas

XFG10013

Ventrèche is the name given in the southwest to dried breast. The "Bigourdane" is the belly, salted with dry salt, covered on the surface with a non-spicy but very fragrant pepper. The "Bigourdane" from Salaisons Pyrénéennes is tender and strong at the same time, obtained from pigs certified for Bayonne ham.

Order Before Wednesday 12 noon, Arrived HK Next Monday
Order Before Friday 12 noon, Delivery Next Friday

Since 1995, Michel Bolard has been producing traditional pastry products in the traditional way. He is today the leader of the pie. Recognized for their gastronomic quality, pies are elaborated with stuffings rich in pieces of meat previously marinated with spices and herbs. The brioche sausages are made of a pure butter brioche dough and pure pork sausage. The pastry doughs shows the same quality requirement with pure butter puff pastry and fragrant and hearty fillings. On the two production sites, in Saint-Amour in the Jura and Chaponnay in the Rhône, Bolard products are manufactured on a large scale but with respect for craftsmanship. The ingredients used are rigorously selected and the quality controls are systematic.