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Pork belly traditionally smoked in the “tuyé”.
The pigs used are the regional “Porc de Franche-Comté” breed.
After being cured, the pork bellies are smoked over pine, spruce and juniper for a period of two to three weeks.
The pork belly can be the French equivalent to the bacon.
This product is a recognised PGI (Protected geographical indication).
We pride ourselves to providing you with the best Comté in London and an exciting range of authentic artisan cheeses. Our range includes star cheeses like Mont d’Or/Vacherin, Morbier and Raclette, as well as unknown treasures like Bleu de Gex, Saint Vernier or Val de Loue.
Our top charcuterie from Franche-Comté, in Eastern France, with hand-made saucissons de montagne, slow-smoked meats and cured hams are all made using the finest quality meat, raised locally.