Raw sausages, Toulouse, Diots, sausage meat...

This tomato stuffing is made with only French pork (shoulder, breast, hanger and fat) decorated with breadcrumbs and seasoned with spices, parsley, onions, rosemary extract...

Cook this thin chorizo into small fine sections of 3/4 centimeters, simply seized in a frying pan, without adding fat.

This plain stuffing is made with only French pork (shoulder, breast, hanger steak and fat) seasoned with spices and aromatic plants.

These onion sausages are produced from 92% French pork shoulder, spices and herbs, and stuffed in natural pork casing.

Plain Sausage Meat, the French Charcuterie Base Les Gorronnaises This product is plain sausage meat, packaged in a sealed tray under protective atmosphere (s/at). It is mainly composed of pork (91%) sourced in France (LPF). Delas offers this product to provide delicatessens, caterers and restaurants with a French-quality pork stuffing base, ready to be seasoned or processed. The modified atmosphere packaging ensures an optimised shelf life for this fresh product. Culinary uses: This plain sausage meat is the essential ingredient for: ► Making homemade sausages and salamis. ► Stuffing vegetables (tomatoes, courgettes) or poultry. ► Making rustic pâtés and terrines. Safety: The product must be cooked thoroughly before consumption. Storage: Fresh product, must be stored between 0°C and +3°C. The use-by date is short (minced meat). Once the tray has been opened, it must be consumed quickly.

It is cooked in two stages: first over a high heat to brown it, then over a low heat and covered to finish cooking it.

These plain Diots de Savoie sausages are a Savoyard speciality. Diot is a fresh sausage for cooking, made mainly from French pork (86%) with a fat content of 30%. Its simple, authentic recipe includes water, salt, spices and natural flavourings. The product is stuffed into natural pork casings. Professional culinary uses: Diot de Savoie is a regional charcuterie with a distinctive character, ideal for winter cuisine or mountain specialities: ► Regional specialities: Traditionally served cooked in white wine (Savoie wine) or simmered with onions and accompanied by potatoes or crozets. ► Grilling and plancha cooking: It is also ideal for cooking on a plancha or barbecue. ► Theme restaurants: Perfect for enhancing a menu featuring mountain dishes or convivial fare. ► Quality/Origin: The use of pork from France and adherence to the Savoyard recipe are key assets.

These smoked Diots de Savoie are a variation on the traditional Savoyard speciality. Smoked Diot is made mainly from 86% pork sourced in France. The main difference between smoked Diot and plain Diot is the smoking process, which gives it a more pronounced and rustic flavour that is very popular in winter dishes. The recipe includes water, salt, spices and natural flavourings, and the sausage is stuffed into natural pork casings. Professional culinary uses: Smoked Diot is ideal for robust regional cuisine, where the smoky flavour adds aromatic complexity: ► Mountain dishes: Perfect for slow cooking, traditionally with onions and served with crozets, lentils or potatoes. The smoking process goes exceptionally well with the flavour of mountain cheeses. ► Stews and soups: Blends perfectly into stews or thick soups, infusing the sauce with its smoky aroma. ► Grilling: Can be grilled or pan-fried, ensuring it is cooked through. ► Quality/Origin: The use of pork from France guarantees the quality of the raw material.

This authentic plain Toulouse sausage is produced by Vallégrain using pigs born, reared and slaughtered in France, and rigorously certified in accordance with specification CC5901. True to the traditional criteria of this speciality, it has a very high meat content (91%) resulting from coarse mincing using a grid of at least 8 mm, an essential butchery technique that preserves the texture of the meat by removing any tough bits. Stuffed into a large-calibre natural pork casing (32 to 34 mm), its recipe features a minimalist list of ingredients, simply seasoned with salt, spices, natural flavourings and a touch of brown cane sugar, with no artificial additives. Professional uses, preparation and storage: ► Gastronomic applications: A key ingredient in regional cuisine, this Toulouse sausage is the essential centrepiece for making authentic, artisanal cassoulets. Its large size and perfect hold during cooking also make it a must-have for adding structure to hearty dishes in brasseries and bistros: grilled on a plancha or barbecue, pan-fried and served with a cabbage stew, a creamy aligot, mashed potatoes or green Puy lentils. Its consistent mince and natural casing ensure a perfect crunch and an authentic butcher's look that instantly enhances the menu. ► Preparation: To retain all the juiciness and tenderness of the meat, it is strongly recommended to cook it through over a moderate heat without ever piercing the casing, thus preventing the juices from escaping and the meat from drying out. The 2 kg professional pack allows you to cut regular portions on demand according to service requirements. ► Storage: A fresh product that must be stored in a positive cold room between 0°C and +4°C. Packaged in a modified atmosphere to ensure optimal organoleptic protection, this sausage has a guaranteed use-by date of 7 days from dispatch. Consume within 48 hours of opening. A product available in our Charcuterie section at Le Delas in the Rungis International Market.