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🏷️ TRADITIONS CULINAIRES D'ÎLE DE FRANCE
Condiment japonais KAKUIDA : vinaigre de riz brun BIO infusé à la prune Umeboshi
serving professionals with a wide range of dried fruits
🌶️ Le poivre gris en grains (1 kg)
Saumon Fumé d'Écosse Tranche Main | 10 Tranches ±500g France 🏷️ TRADITIONS CULINAIRES D'ÎLE DEThe Angresse workshop sources salmon raised in the waters of the Orkney and Shetland Islands in Scotland, as well as on a farm in western Ireland, where stocking density is particularly low. Their diet is balanced, GMO free, with a marine component sourced from sustainably managed wild stocks, and they are treated with biological pest control. To enhance the salmon's quality, their team has developed a specific smoking and maturation technique,
