Dutch Milk-Fed Veal, Diced, Fresh, +/-900gBoneless veal rump is cut from the shoulder of the animal, and diced so it is ready to use. We recommend that it is best slow cooked in a flavoursome stock for a few hours, to break down the tissue and leave you with a delicious casseroleor a tasty French stew.

also known as winter chanterelles

minced twice for the perfect burger consistency

Also known as dumplings or pot-stickers

these tiny vegetables

enhanced with fresh herbs and garlic

Try grating the white flesh on a cheese grater and using the flakes like bread crumbs to panee small goujons of fish or Gambas

This month-old chicken is also known as a poussin

Carefully crafted

Serving Suggestions: What To Pair Crottin de Pays With

This is a delicious roasting joint

These delicious 28 day dry-aged beef burgers are made from a combination of minced chuck and rib cap beef

Made with Frambosa rhubarb