Roasted red pepper puree, jalapeño and real bacon combine to create an addictive jam. Can be used in cheese and charcuterie boards and goes perfectly with strong cheeses.
With 41% liver, this confit is ideal for spreading on roasted gingerbread. Made from pork throat – a “noble” fat –, French pork livers from the Bleu-Blanc-Cœur sector and chicken and a note of fine champagne.