NICOLAS LE CHARCUTIER
Do you still know this outlet and its owner? Well, it's always time to make up for this mistake and hurry. Oh, it's not a lot of stall and it's invaded with mounds of dry sausages, sausages and roasted hams that pendouillent gently. So sometimes we have to get on the cutting edge to try to recognize products. Charcuterie, Corsican and Spanish meats are of such quality that no one stops in this detail: gourmandise has, of course, the very last word! Nicolas will introduce you exclusively to the black pig of Bigorre, which belongs to the family of Mediterranean pigs, living in freedom on its original territory, the Bigorre, at the borders of the High Pyrenees, Gers and High Garonne, at the foot of the mountains. Honestly, this butchery is worth a lot of time: You'll always be greeted with good humour, the boss will take the time to explain the characteristics of all the little things that make you like like the whole southwest duck of Espelette, the fine white boudin, or the wild smoked salmon.
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