Next on the list of the best things we put in our mouths is the ‘Jamon Beurre’ served fresh & daily at the Butcher’s Quarter in the NQ, an artisan butchers, cheesemongers and tasting room. All the curated produce on offer is seriously high grade from some of Europes highest pedigree artisan producers, whilst the meat is sourced within a 20 mile radius, including their grass fed beef which is aged in house, as well as free range chicken and pork.
All the components for the perfect sandwich exist within the four walls of Butcher’s Quarter. It’s no surprise then, with skill and nous, these guys combined said ingredients to create what we think is the best sandwich on offer in the Northern Quarter.
Jambon-Beurre
The quintessentially Gallic ‘Jambon-Beurre’ is more than a French staple, in fact, they go nuts for it. Selling 3 million of them every day of the week. Second only to the hamburger in terms of national demand, thanks to Ronald for knocking off this classic from the top spot.
The daughter of the owner lives in Paris, and it was there in neighbourhood boulangerie ‘Charactre De Cochon’ on Rue Charlot in the 3rd Arrondisement, that they discovered the buttery baguette. So simple but so good. The team decided to bring it to the Northern Quarter.
A real bite, silky smooth beurre and a delicate hint of Dijon.
Butcher’s NQ have mastered balancing the pure quality of the ingredients on offer. The perfect crispy baguette from Companio Bakery using 100% French flour, silky smooth raw Bungay butter (from a breed of Montbéliarde cows in the UK) and traditional roast ham from Hall & Roberts who have been curing perfect hams for over 30 years.
All lovingly served up with classic Dijon mustard and pickled cornichons.
For us. This sandwich is perfect. A real bite of french bread, a burst of silky butter with a delicate hint of Dijon heat and of course the ham.
Even better than the tastes is the value. At just £3.75 a pop. Pourquoi pas?
Long live the Jambon-Beurre.
