Delicious game bird, lovely roast or cooked in a casserole with bacon and chestnuts.

Free range guinea fowl, smaller than an ordinary chicken but has a firmer flesh and more pronounced flavour. Perfect for cooking in a casserole with chestnuts and bacon.

Pintade

L’oie blanche fait partie du paysage agricole de la région historique de l’Anjou depuis le Moyen Age. Cette ancienne province solidement ancrée sur les cours de la Loire, de la Sarthe, du Loire et de la Mayenne recouvre les départements actuels du Maine et Loire, du sud de la Mayenne, du sud ouest de la Sarthe et du nord de l’Indre et Loire.

Delicious ducks legs slowly cooked in duck fat, perfect for a cassoulet or parmentier. Just heat up in the oven or in a saucepan over a low heat. Each leg weighs approximately 270 grams. Origin - France

Confit Duck Legs

Our turkey breast rolls are the perfect solution if you have a small family or you can’t face carving a full bird on Christmas day.

Turkey Breast with Truffle and Chesnut

Our turkey breast rolls are the perfect solution if you have a small family or you can’t face carving a full bird on Christmas day.

Turkey breast roll stuffed with Luxury stuffing

Le Poulet de Bresse passe 4 à 5 mois en plein air chez les éleveurs puis 15 à 30 jours à l’engraissement en épinette. Il est abattu entre 21 et 23 semaines. Plus gros qu’une poulette et une poularde, sa chair est ferme et goûteuse.

Poulet de Bresse

Free range fresh duck legs- France. 2 per packet - weight approximately 750g

Duck legs

The shoulder cut in pieces for stewing, rich and delicious with red wine and mushrooms.

Wild Boar stew

Indulge in a whole KellyBronze, the most luxurious, rich and succulent meat with skin cooked to golden perfection giving out its delicious roasted scents!

Kelly Bronze Turkey