Our space in Hochelaga (3535 Rouen) becomes a pickup point only, open from Tuesday to Saturday from 12pm to 5pm.
Beaurivage pork shoulder from Quebec with bone
1400 g
Half Chicken with Burnt Peppers (precooked)
1100 g
Pork sausage with burnt chili from the Quatre-Temps farm
110 g
Project box
3300 g
Quebec Fondue Beef
300 g
Homemade merguez sausages
350 g
Homemade mild Italian sausages made from Beaurivage pork from Quebec
440 g
Marinated Quebec chicken skewers
500 g
Burnt chili paste
225 g
Half Chicken with Preserved Lemon and Rosemary (precooked)
Marinated Quebec beef skewers
Interior round of Quebec beef
400 g
Duck confit Parmentier
900 g
Short ribs (short ribs) of beef cut Korean style IPE (Prime)
Short ribs (short ribs) of beef IPE (Prime)
1000 g
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