These are heads of fresh (wet) garlic from Roussillon in a calibre 70-90. This is the same garlic that goes to make up the very impressive chandelier that we have promoted over the last couple of weeks.
This famous island can be found half way down the west coast of France and it produces
This Speck comes from Sinalunga in Tuscany and is encrusted in peppercorns. Slow, careful maturing and gentle cold smoking produces a meat that was traditionally eaten in Spring by the workers as they went back to working long days in the fields after the winter.
Traditionally thought of as a Christmas bird, they are also very popular at Easter. The castration in early life produces flesh that is more tender, has more flavour and a higher fat content.Built by Chefs. Powered by You.
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