Production of Montbéliarde veal calves, reared in the wild on straw, concocted by a Graylois caterer, old-fashioned terrines, with hazelnuts, jars of tongue in spicy sauce, kidneys in Madeira, tripe in cognac, blanquette... Veal in 5 kg vacuum-packed boxes, in winter and summer versions: sausages, escalopes, roasts, minced and frozen steaks. - Complementary delicatessen products: oil, vinegar, spices, peppers, from French producers and artisans.
You can find all our products in the local shops in Grayl and Pesm.
You can find all our products in the local shops in Grayl and Pesm.
