Anne Rozes - Boudin Noir (800g) Region_Languedoc This ensures the very best

This ensures the very best flavours and textures for the fish

It's a real treat in both French and Basque cooking

Nicolas is a neighbour and friend of Eric Pfifferling from L’Anglore

situated between the Southern Rhône and Languedoc

which is less commonly grown on sandy soil in such hot weather

Anne Rozes - Boudin Noir (800g) Region_Languedoc This ensures the very bestBoudin noir, a delicious blood sausage with a unique and earthy flavour, produced by The Anne Rozs cannery. These experts have been crafting canned Basque delights since way back in 1970. Boudin noir is popular in French cuisine and various other culinary traditions around the world. It is made using pig's blood, pork meat, onions, and spices. The ingredients are mixed together to create a flavorful and rich sausage filling, which is then encased in a