SAUSAGES

Pork Toulouse Sausage

A speciality from Toulouse in southwest France from the famous recipe “The Cassoulet” with coarse texture and rich flavours.

Ingredients: Gooralie Free Range Pork, Guerande salt, white pepper, garlic and natural pork casing.

Pork Apple Cider Sausage

One of Romeo’s flagship products, this signature pork sausage with cider and apple is sweet and succulent.

Ingredients: Gooralie Free Range Pork, Guerande salt, white pepper, cider, apple natural pork casing.

Lamb Merguez Sausage

A North African speciality hugely popular in France, this sausage is crafted from lamb and spices from the Maghreb. A hot favourite of Romeo’s.

Ingredients: Lamb, Guerande salt, black pepper, sweet paprika, garlic, smoked paprika, cumin, cayenne pepper, marjoram and natural lamb casing.

Chicken Gremolata Sausage

Made from chicken thigh, pork fat and Gremolata mixture (garlic, parsley and lemon zest), this juicy sausage is full of flavour.

Ingredients: Chicken, Pork fat, Guerande salt, white pepper, garlic, parsley and lemon zest and natural lamb casing.

TERRINES

Country Terrine

A classic of French Charcuterie repertoire. This traditional and rustic terrine is known as ‘Terrine de Campagne’ with strong and tasty flavours.

Ingredients: Pork liver, pork cheek, pork fat, pork caulfat, preservative 250, salt, pepper, milk, egg white, eschalotte, parsley and pork jelly.

Rabbit Terrine

With a pretty texture resembling a coloured marble, this French classic terrine imparts delicious flavour perfumed with white wine and Armagnac.

Ingredients: Rabbit, pork cheek, pork fat, pork caulfat, preservative 250, salt, pepper, white wine, armagnac, egg white, parsley, chives, chervil, tarragon and pork jelly.

Chicken & Pork Terrine

This terrine made from pork liver, chicken liver and pork fat has a delicate texture imparting beautiful and rich flavours.

Ingredients: Pork liver, chicken liver, pork cheek, pork fat, pork caulfat. preservative 250, salt, pepper, egg white, eschalotte, parsley, port and pork jelly.

Duck & Orange Terrine

A classic combination between duck and orange, this delicate terrine is fragrant with a touch of sweetness from the oranges.

Ingredients: Duck, duck liver, pork cheek, pork fat, pork caulfat, preservative 250, salt, pepper, nutmeg, orange, port, egg white, shallots, parsley, and pork jelly.

PÂTÉS & PARFAIT

Duck Liver Pâté with Cognac

Another French Charcuterie classic. Creamy, soft, delicate flavours define this elegant duck mousse.

Ingredients: Duck liver, pork fat, preservative 250, salt, pepper, eschalotte, port, milk, garlic, thyme, bay leave, cognac, pork jelly.

Duck Liver Pâté with Mixed Mushrooms

The flavours of this pâté mixed with sautéed mushrooms gives it a nutty and earthy flavour with smooth texture.

Ingredients: Duck liver, pork fat, preservative 250, salt, pepper, eschalotte, port, milk, garlic, thyme, bay leave, cognac, mixed mushrooms, pork jelly.

Chicken Liver Parfait

Pate-style parfait made with chicken liver and butter with a fine, smooth and soft texture and sweet, delicate flavours.

Ingredients: Chicken liver, butter, eggs, eschalotte, preservative 250, pepper, garlic, thyme, bay leaves, port, cognac, malmsey.

RILLETTES & CONFIT

Pork Rillette

This rillette is defined by a chunky texture that is easily spreadable with rich and strong flavours.

Ingredients: Pork neck, pork belly, pork fat, preservative 250, garlic, thyme, bay leaves, juniper berries, white peppercorns, star anis, coriander seed and white wine.

Duck Rillette

This has a slighter softer texture than the pork rillette with a hint of 4 spices.

Ingredients: Duck leg, pork neck, duck fat, preservative 250, pepper, 4spices, garlic, thyme, bay leaves, juniper berries, white peppercorns, star anis, coriander seed and white wine.

Duck Leg Confit

Duck legs cooked slowly in a duck fat at a low temperature for 15 hours until the meat is tender and succulent.

Ingredients: Duck legs, duck fat, Guerande salt, garlic, thyme, bay leaves, juniper berries, white peppercorns, star anis and coriander seed.

PUDDINGS

Black Pudding

A core recipe from French charcuterie repertoire with a creamy, soft texture and sweet, delicate flavours.

Ingredients: Pig’s head, pig’s blood, onions, salt, 4spices, pepper, chervil, parsley, tarragon, chive, coriander, milk, natural pork casing.

Chicken Pudding

A cooked white sausage made with chicken breast and cream with a silky fine texture and refined flavours.

Ingredients: Chicken breast, cream, Guerande salt, pepper, nutmeg, egg white, port, natural pork casing.

COOKED SAUCISSON

Paris Saucisson

A coarsely-textured Parisian speciality smoked and perfumed with garlic. Perfect for braising.

Ingredients: Pork shoulder, pork fat, preservative 250, salt, pepper, garlic, white wine, natural beef casing

SMOKED PRODUCTS

Hot Dog

Made with beef and pork fat, this sausage has a very fine texture with a hint of spicy and smoky flavours.

Ingredient: Pork neck, pork fat, preservative 250, salt, pepper, sweet paprika, garlic, mustard, natural lamb casing

Smoked Salmon

Applying the ancestral smoking technique, our Atlantic salmon is cured for 24 hours in salt and sugar then soaked in an olive oil bath for 3 days before cold-smoking with beechwood.

Ingredients: Atlantic salmon, salt, sugar, olive oil.

READY FOR ROAST

Porchetta

Pate-style parfait made with chicken liver and butter with a fine, smooth and soft texture and sweet, delicate flavours.

Ingredients: Chicken liver, butter, eggs, eschalotte, preservative 250, pepper, garlic, thyme, bay leaves, port, cognac, malmsey.