Charcuterie
The curing of meat was common during Roman times. It is thought that the Roman Charcutiers taught the Gauls their skills in return for their prized pigs fed with acorns. The saucissons are a remnant of the past, its making kept going till present times and can be found in many formerly romanized countries surrounding the Mediterranean.

Mr Duck - homemade Smoked Duck breast sliced
From £7.45

l'Atelier Gaulois (Cheese & Saucisson Selection)
From £44.95

Mr Duck - Duck Leg Confit
From £20.95