About the dish
A selection of French cured pork consisting of Bayonne ham, Truffle Saucisson Sec and Coppa ham. Complemented by warm French baguette croûtes, pickled rainbow carrots and cucumber.
Served with our iconic Brittany salted butter, adding a touch of creaminess to this exquisite ensemble
MEP
Knife, Fork and Side Plates
Ingredients
20g Coppa sel sec (2 slices)
25g Truffle saucisson sec (4 slices)
2 slices Bayonne Ham
3 slices Toasted baguette croutes
20g Pickled rainbow carrots (2 halves)
15g Pickled cucumber
20g Salted butter
Video
Recommendations
DRINKS
St Chinian AOP
This earthy wine with sweet notes of ripe berries and vanilla has a lovely pepperiness that makes it a great match to go with the cured meats on our Charcuterie Board.
Ginger Beer
The umami taste from the cured meats and cornichons is complemented by the heat and effervescence of the Ginger Beer.
The Southwest of France is famous for its cured meats, not surprising it’s one of the biggest regions for pork farmers too. A lot of cured foods come from Nouvelle-Aquitaine such as duck confit, foie gras, and Bayonne ham.
