lamb France

... a bold and generous wine, representing the full prestige of Bordeaux wines. WINEMAKING Traditional vinification in stainless steel tanks. GRAPES Merlot Cabernet Franc Cabernet Sauvignon TASTING Dark garnet color with violet highlights. A bouqueted and developed nose of red fruits. Supple and fleshy palate, dominated by ripe fruit aromas and supported by fine tannins. FOOD & WINE PAIRINGS To be enjoyed with grilled red meat, roasted lamb shoulder, or aged cheese. Serve at 18°C. AWARDS 2012: Mentioned at IWC 2013.

... Atlantic Ocean.","Formats and Packaging":"Bottle (75cl) - Carton of 6 - 2021","Grapes":"Merlot (90%), Cabernet Franc (10%)","Producer":"Famille Dehaut in Lalande-de-Pomerol (33500)","Tasting":"Intense red color. Nose of red fruits, fine and elegant. Soft palate, aromas of fruits and spices. Harmonious wine with good structure. Best enjoyed with a lamb sauté, grilled ribeye, and of course, all cheeses. Serve at room temperature at 18°C."}...

... salt is harvested artisanally from the salt marshes of Île de Ré. Armagnac: This famous spirit from the South-West of France adds a woody note and exceptional aromatic depth. Roasted Pine Nuts: These carefully selected and roasted pine nuts add a crunchy touch and a subtle hazelnut aroma. Uses: Sel Gascon is ideal for elegantly and deliciously enhancing your dishes: Meats: Sprinkle on a grilled steak, duck breast, or lamb chops to elevate the flavors. Reference:SELGASCON...

...Sardinian Lamb IGP...

... main course, lighter, pale rosés pair perfectly with spicy dishes and exotic cuisine such as couscous, curries, aiolis, and bold Asian specialties. More robust rosés with greater character are best enjoyed with hearty dishes. They easily complement saucy dishes (especially tomato sauce) and Southern cuisine. Ratatouille, eggplant parmesan, lasagna, pizzas, and lamb stews will be elevated by them! The king of barbecues.

...Intense and complex Cahors This deep-coloured wine is expressive and harmonious; its complex nose evokes blackcurrant, spices and toasted fruit. Meaty and powerful in the mouth, its velvety quality is proof of the perfect mastery of the techniques of aging in oak. Black fruit, liquorice and chocolate aromas complete the full expression of the wine. Serve decanted (or opened several hours previously) before enjoying at 15-16°. Suggested accompaniment: game foie gras, truffles, woodland mushrooms, tournedos, milk fed lamb.

Delicacies from Extremadura, Terroirs of Extremadura, and the World of Olive and Olive Trees. Organic products, gourmet grocery items, artisanal utensils, and soaps related to olives and olive trees. Extra virgin organic olive oil recognized among the best in the world. Terroir oils from Extremadura, a region in the center-west of Spain, near Portugal. From this same region, Mountain Honey directl...

...• Bardes in sheets: with or without interleaving paper • Bardes cut to size for skewers, roasts, tournedos, paupiettes • Raw materials sourced from approved EU slaughterhouses APPLICATIONS • Bardes for wrapping all types of meats: pork, poultry, beef, lamb... • For all types of products: roasts, skewers, tournedos, paupiettes, pâtés... PACKAGING • Fresh or frozen: Box or crate of 5, 10, or 20...

...Château Montana - Côtes du Roussillon L'Astre Rouge Red Côtes du Roussillon Villages Les Aspres Harvested with destemming, carbonic maceration on the Carignan grapes, cold pre-fermentation for the other two grape varieties in temperature-controlled tanks. Tasting: The color is intense, ruby with violet reflections. Powerful and complex nose, with notes of licorice, spices, and dark fruits. The palate is round and ample. Food and Wine Pairings: Roasted Lamb Shoulder, Baked Camembert. Grape Varieties: Syrah - Carignan - Grenache Noir Soils: Clay-Limestone, terroir of Les Aspres...

... aromas of red fruits, subtle hints of spices, and light herbal notes. Food & wine pairings Shallot flank steak, lamb chops, veal blanquette, veal escalope, pork roast. Serving temperature: 11° - 12° Color: Rosé Grape variety: Grenache, Syrah - The fruitiness of Grenache combined with the spices of Syrah. Alcohol: 14% Volume: 75 cl (Bottle)...

...Sage is a plant from the Lamiaceae family, named after the Latin word 'salvare,' meaning 'to save' or 'to heal.' Indeed, sage has been attributed with medicinal properties since ancient times. Also known in China, North America, and South America for a long time, it actually has a very large number of species (over 700) grouped under the genus Salvia. Our unusual variety among these hundreds of Salvia is the stricha sage, which has a strong, slightly bitter, and camphor-like flavor, pairing wonderfully with game, roasted pork and lamb, veal, chicken, turkey, or even duck.

...50% Syrah 40% Carignan 10% Grenache Noir This wine, made from Syrah, Carignan, and Grenache Noir, has been harvested at optimal ripeness. It comes from old vines grown in clay-sandy soils, located at the foot of the Albères and the Pic du Canigou. The nose offers aromas of red fruits and licorice. On the palate, it is round and balanced. Ideal with saucy dishes, rabbit, game, lamb, or paired with aged cheeses, and of course, it is delightful with chocolate desserts. Certification: organic...

...Beautiful purple-red dress with violet reflections. Very fruity aromas: red fruits, sour cherries, sloe berries, spices, and character... a lively, light, flowing, balanced fragrance... with a clean finish and a lovely length. Ideally pairs with: apple blood sausage, lamb, Limousin beef, duck breast...

...Ingredients: - Mustard seeds * - Vinegar * - Unrefined salt - 2.5% Espelette pepper powder - Water - *Products from organic farming Usage tips: This Espelette pepper mustard is perfect for enhancing sauces and dressings. It pairs wonderfully with meats and fish. Brush it on your grilled dishes, roasts, and leg of lamb to keep them juicy. This product is also available in jars of 100 g & 200 g.

...- Sheep skins, cow hides, goat skins, or kid skins for decoration, leather goods, or manufacturing. - Fur vests and double-faced sheepskin vests for women and men. - Medical-grade sheep and lamb skins to prevent bedsores, intended for individuals with reduced mobility. - Lamb skins for babies, either vegetable-tanned or medically tanned. - Sheepskin slippers for babies, women, and men. - Bags made from natural cowhide and printed zebra or leopard cowhide. Delivery in France and export. Feel free to contact us or visit our website: www.rives-sa.com / email: rivessa@rives-sa.fr / 05 63 61 36 01...

... meat, lamb (black race of Velay), veal from Velay and Forez, fin gras from Mézenc, pork from Haute-Loire. Calf's head, pig's feet, Lozère-style maouche, Auvergnat potée, hen in pot, veal blanquette. Range of traditional French sauces, gribiche sauce, meurette sauce, ravigote sauce, green sauce, Madeira sauce, devil sauce, aioli. Range of herb pestos, bear garlic pesto, nettle pesto. Gravy sauce, product from France, traditional French cuisine cooked by a chef. Custom work.

GIE Ovins du Limousin is a group of 1,200 certified lamb breeders from Limousin, recognized with the Protected Geographical Indication label. Ovins du Limousin is the first French sheep sector to be awarded an official quality mark.

The company Mazamétaine Barthas, better known as Cuir Naturel, is an online and physical store selling leathers and hides for individuals and artisans. We provide all types of leathers and hides, most in upcycling format and some as traceable products. Vegetable-tanned leather for tooling, vegetable or chrome-tanned lamb, double-faced leather, cowhide or calfskin for the manufacture of leather goods or small leather items. We also have tools and haberdashery in stock for leatherwork. In summary, Cuir Naturel has over 70 years of experience in the leather and hide retail business.

La Maison CONQUET specializes in the culinary traditions of Aubrac. The Maison produces charcuterie, preserves, and a variety of meats and specialties made from pure Aubrac beef, pork, Aveyron lamb, and veal. The company also produces prepared dishes, offal, aligot, and local cheeses such as tome. The prepared dishes offered by the Maison mainly include tripoux, stuffed cabbage, and Aveyron farçous with prunes.

Viandes de Corrèze has established a demanding and sustainable partnership for many years with farmers in the Brive region and the CAPEL cooperative, creating quality supply chains. Our commitment to quality across the four species (veal, beef, lamb, and pork) is based on the synergy of skills among farmers, breeders, and our expertise as slaughterers and butchers. Beyond official guarantees...

Located in Millau, Mégisserie Richard, a family-owned company founded in 1852, is renowned for its expertise in producing high-end lamb leather for the luxury industry, used in the making of clothing, leather goods, shoes, and gloves. The work of the tannery primarily involves lamb skins from the Lacaune and Entrefins breeds, combining artisanal processes with modern industrial manufacturing techniques.

...GANT CAUSSE is a company founded in 1892 and is among the leading glove manufacturers in Millau. In Millau, a historic hub for leather and glove production, tanners have known for centuries the secrets of a material shaped so that the glove "fits like a second skin" on the hand. Lamb, peccary, deer, python, ostrich... These most noble, supple, and fine leathers are rigorously selected to give the gloves exceptional quality.

Our artisanal company based in MONTAUBAN in the 82 offers beef, lamb, veal, and pork sourced from Occitanie. We personally select and purchase the animals live from our supplier farmers. Delivery can be made as whole carcasses or vacuum-packed cuts. We do not sell to individuals. OCCITANIAN MEATS is made up of a team of professionals at your service.

Founded in 1898, AZAIS ET CIE specializes in the processing of lamb, sheep, and goat skins. The company selects the finest raw hides for high-quality leather. It combines cutting-edge technology with environmental respect. Thus, the company offers vegetable-tanned leather intended for the clothing, leather goods, furniture, and upholstery sectors. AZAIS ET CIE boasts 100 years of expertise in the vegetable tanning process and has a presence worldwide.

We have been producing artisanal charcuterie for 7 generations. Our charcuterie is made by hand every week to ensure the freshness of our products. Without preservatives or colorants, it offers you the flavors of our region. Dried charcuterie: bull sausage, rolled bacon, etc. Cooked charcuterie: head cheese, andouillettes, caillettes, etc. Our grilled items: andouillettes, small sausages (spicy, lamb mint, basil, etc.)...