salami pralines natural £22.00
Pass these delicacies of lean pork meat, bacon and a shot of rum around as an aperitif, with a cold supper or simply with a glass of wine. Choose between pralinés dusted with parmesan shavings or Provençale herbs or go for the "pure salami" variety. Delivered in large kitchen storage container of approx. 1 lb. After opening, can be stored in refrigerator for several weeks.
salami pralines herbs £22.00
Pass these delicacies of lean pork meat, bacon and a shot of rum around as an aperitif, with a cold supper or simply with a glass of wine. Choose between pralinés dusted with parmesan shavings or Provençale herbs or go for the "pure salami" variety. Delivered in large kitchen storage container of approx. 1 lb. After opening, can be stored in refrigerator for several weeks.
salami pralines parmesan £22.00
Pass these delicacies of lean pork meat, bacon and a shot of rum around as an aperitif, with a cold supper or simply with a glass of wine. Choose between pralinés dusted with parmesan shavings or Provençale herbs or go for the "pure salami" variety. Delivered in large kitchen storage container of approx. 1 lb. After opening, can be stored in refrigerator for several weeks.
terrines roe £14.90
The Conserverie St.Christophe makes pates and terrines according to typical recipes from the Picardy region in north west France. They are cooked in an original jar with a glass slid. The ingredients in the terrines are mostly meat, onions and spices, often with a splash of Calvados from neighbouring Normandy or white wine. Normally eaten in Picardy with fresh bread and salicorne, a salty sea plant. Contents 270g. - Liver pate with calvados: made of pork, liver, calvados, onions and spices - Rabbit pate with white wine: contains rabbit, pork, white wine, onions and spices. - Venison pate with calvados: made of venison, pork, calvados, onions and spices. Wild boar with calvados: wild boar, pork, calvados, onions and spices. - Amiens duck pate Mme de Sévigné was already raving about this Picardy speciality in the 17th century. Made from duck, chicken liver, rabbit, mushrooms and egg. Mushroom comfit made from red onions and a variety of spices Served cold on farmhouse bread or hot with roast beef or duck
terrines rabbit w. whitewine £14.90
The Conserverie St.Christophe makes pates and terrines according to typical recipes from the Picardy region in north west France. They are cooked in an original jar with a glass slid. The ingredients in the terrines are mostly meat, onions and spices, often with a splash of Calvados from neighbouring Normandy or white wine. Normally eaten in Picardy with fresh bread and salicorne, a salty sea plant. Contents 270g. - Liver pate with calvados: made of pork, liver, calvados, onions and spices - Rabbit pate with white wine: contains rabbit, pork, white wine, onions and spices. - Venison pate with calvados: made of venison, pork, calvados, onions and spices. Wild boar with calvados: wild boar, pork, calvados, onions and spices. - Amiens duck pate Mme de Sévigné was already raving about this Picardy speciality in the 17th century. Made from duck, chicken liver, rabbit, mushrooms and egg. Mushroom comfit made from red onions and a variety of spices Served cold on farmhouse bread or hot with roast beef or duck
terrines duck pasty £14.90
The Conserverie St.Christophe makes pates and terrines according to typical recipes from the Picardy region in north west France. They are cooked in an original jar with a glass slid. The ingredients in the terrines are mostly meat, onions and spices, often with a splash of Calvados from neighbouring Normandy or white wine. Normally eaten in Picardy with fresh bread and salicorne, a salty sea plant. Contents 270g. - Liver pate with calvados: made of pork, liver, calvados, onions and spices - Rabbit pate with white wine: contains rabbit, pork, white wine, onions and spices. - Venison pate with calvados: made of venison, pork, calvados, onions and spices. Wild boar with calvados: wild boar, pork, calvados, onions and spices. - Amiens duck pate Mme de Sévigné was already raving about this Picardy speciality in the 17th century. Made from duck, chicken liver, rabbit, mushrooms and egg. Mushroom comfit made from red onions and a variety of spices Served cold on farmhouse bread or hot with roast beef or duck
terrines boar £14.90
The Conserverie St.Christophe makes pates and terrines according to typical recipes from the Picardy region in north west France. They are cooked in an original jar with a glass slid. The ingredients in the terrines are mostly meat, onions and spices, often with a splash of Calvados from neighbouring Normandy or white wine. Normally eaten in Picardy with fresh bread and salicorne, a salty sea plant. Contents 270g. - Liver pate with calvados: made of pork, liver, calvados, onions and spices - Rabbit pate with white wine: contains rabbit, pork, white wine, onions and spices. - Venison pate with calvados: made of venison, pork, calvados, onions and spices. Wild boar with calvados: wild boar, pork, calvados, onions and spices. - Amiens duck pate Mme de Sévigné was already raving about this Picardy speciality in the 17th century. Made from duck, chicken liver, rabbit, mushrooms and egg. Mushroom comfit made from red onions and a variety of spices Served cold on farmhouse bread or hot with roast beef or duck
terrines liver pasty w. calvad £8.50
The Conserverie St.Christophe makes pates and terrines according to typical recipes from the Picardy region in north west France. They are cooked in an original jar with a glass slid. The ingredients in the terrines are mostly meat, onions and spices, often with a splash of Calvados from neighbouring Normandy or white wine. Normally eaten in Picardy with fresh bread and salicorne, a salty sea plant. Contents 270g. - Liver pate with calvados: made of pork, liver, calvados, onions and spices - Rabbit pate with white wine: contains rabbit, pork, white wine, onions and spices. - Venison pate with calvados: made of venison, pork, calvados, onions and spices. Wild boar with calvados: wild boar, pork, calvados, onions and spices. - Amiens duck pate Mme de Sévigné was already raving about this Picardy speciality in the 17th century. Made from duck, chicken liver, rabbit, mushrooms and egg. Mushroom comfit made from red onions and a variety of spices Served cold on farmhouse bread or hot with roast beef or duck
Serve with bread and du vin! Buy your wine online
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