This website uses cookies to help us give you the best experience when you visit our website. By continuing to use this website, you consent to our use of these cookies. More informations


Follow us

Our little stories

A whole terroir

Pata Negra, a Spanish gem

We offer the best Iberian charcuterie available : raised free-range in the heart of the Sierra de Candelario natural park in Salamanca at 1,300 metres altitude, the Bellota pigs feed on fallen acorns from the oak trees around them.


Their meat is then matured for 48(!) months in the mountains, in keeping with the very purest tradition.


It is this complete process that gives our Spanish Iberico de Bellota ham its complex flavours of pine, chestnuts and rosemary. This ham is more familiarly known as “Pata Negra” in recognition of its status as the best ham in the world.

Le cochon Pata Negra, joyau espagnol
A whole terroir

The unmistakable taste of charcuterie from the Isle of Beauty

Integral to the Corsican identity, charcuterie from the Isle of Beauty is smoked with hardwood from Corsica (chestnut and oak), bringing greater authenticity and culture to your plate. In keeping with tradition, local methods of production have been maintained : dry curing and specific drying time.

This unique savoir-faire has been passed on from one generation to the next, giving the charcuterie produced in an area rich in landforms and natural resources its distinctive and incomparable flavour.

The combination of the island’s temperate Mediterranean climate and ancestral savoir-faire results in charcuterie of the highest quality.

Morceaux de charcuterie en séchage sur l'Ile de Beauté
A whole terroir

Sliced Grison Beef, Swiss excellence

Mountain dwellers from Grisons in Switzerland used to spend the long winter months stranded in their valleys. So they preserved what they hunted, along with any livestock they had before winter.
The entire Grison beef production is governed by the legacy of this tradition. It is exclusively produced in the Grisons area of Switzerland at a minimum altitude of 800 m.

The meat is taken from the muscle of the cow’s thigh, which is spiced, salted, dried and matured slowly and carefully.

The process lasts three or four months, during which time the meat is dried until it loses 50% of its original weight and is regularly pressed to achieve its distinctive rectangular shape. Each piece of beef is manipulated at least 25 times to finally obtain a product that complies with the Organic IGP Sliced Grison Beef geographical specification.    

Vallée du canton des Grisons en Suisse

Recycling instructions may apply to our packaging/products.

Follow us !