Products

Filet de bœuf Wagyu Saroma A5 (BMS 8-12), ferme certifiée d'Hokkaidō. Pièce entière sous vide de ±2,2 kg, le morceau le plus rare et le plus tendre.

French pollock fillet with skin (Pollachius pollachius, ±500 g), fine, delicate, and flaky flesh. To grill, pan-fry, or cook en papillote. Fresh from the catch.

French boneless skinless guinea fowl fillets (x10, vacuum-packed, ±1 kg), Delas Butchery Workshop. Refined French poultry, ready to cook. For roasting, pan-frying, or grilling.

Red scorpionfish fillet with skin (Scorpaena scrofa, ±200 g), a Mediterranean fish with delicate and flavourful flesh. For grilling, pan-frying or in bouillabaisse. Fresh from the catch.

Fresh bluefin tuna loin (±500g), for gourmet restaurants, bistros, and sushi counters. For grilling, pan-searing, tataki, or raw. Ocean-fresh.

Pork tenderloin marinated with wild garlic, ±1.8 kg. A tender and fragrant cut, ready to cook.

Cantabrian Anchovy Fillets (100g, 10-12 fillets), caught in the Bay of Biscay, hand-prepared, in extra virgin olive oil. Intense flavor. Antipasti, pizzas, tapas.

Ortiz Whole Anchovy Fillets in Olive Oil (110g), slow-matured and hand-trimmed. Firm flesh and rich flavor, perfect for tapas, pizzas, pissaladières, and fine grocery.

Ortiz Gulf of Biscay Anchovy Fillets (430g), hand-prepared and hand-packed. Firm flesh and intense flavor, fine food best-seller, professional size.