Ham and hock cooked, braised, lightly salted | Le Delas
Ham and hock cooked, French, braised, salted...
Cooked knuckle of ham in jelly is one of the great classics of traditional charcuterie. It can be used in a thousand and one ways, so here are a few suggestions. As an aperitif, ham can be skewered in small cubes with gherkins, olives and cherry tomatoes, as part of a charcuterie board or cold buffet accompanied by special breads. In salads, diced knuckle of ham goes well with fresh vegetables and potatoes in vinaigrette for a refreshing salad. In fast food, think of ham as a filling in sandwiches, paninis or wraps, accompanied by cheese, salad and sauce. For a starter, try a ham, vegetables and cheese tart. For the main course, you can choose between a roast ham with sautéed vegetables, a ham omelette, quiches or benedicts, and of course the famous choucroute garnie or the traditional cassoulet. In general, it is an interesting alternative to ham in your recipes.
Made from pork knuckle, this ham is characterized by its lean meat. Cooked in broth for at least 16 hours, it is cooked to perfection and takes on a savory taste. It's a must-have for making your homemade sauerkraut.
Petit salé, a side dish salted in dry salt and then cooked, is traditionally served with lentils, sauerkraut or potatoes. It can also be served cold with its mustard, as an accompaniment to a summer salad.
This superior quality ham cooked on the bone is a must for making your homemade sauerkraut. Slow cooking the hams in a broth produces a very tasty product. This ham is trimmed and shaped manually as soon as it comes out of cooking. Produced in France without allergens, without coloring, without gluten, in accordance with the recommendations of "Savoir-Faire Charcutier Français", from EU Pork.
Cooked in broth and ready to use, these thick slices of rib dish are packaged with their jelly in a resealable box. Cut in or redrawn as needed, they can be served hot or cold, in a potato salad or in a sauerkraut, for example.
This pork knuckle braised in Alsace beer is very popular in Alsace. Its meat, from a selected German producer, is of high quality. These same shanks are served in Munich during the Oktoberfest! They reheat in a roasting pan or in the oven for 25 minutes at 180°C for optimal enhancement of their palatability. They are then served on a bed of sauerkraut or accompanied by a potato salad.
This braised pork knuckle is made with flower honey which gives it a slightly sweet and salty flavor. Its meat, from a selected German producer, is of high quality. These same shanks are served in Munich during the Oktoberfest! They warm up in the oven for 25 minutes at 180°C, drizzled with a drizzle of balsamic vinegar beforehand, then moistened with the cooking juices. They are served with rice, pasta or salad.
This cooked pork knuckle is of superior quality: the selected German supplier guarantees a caliber and quality meat, the same one served in Munich during the Oktoberfest! Brushed with mustard, this shank is reheated in a roasting pan or in the oven for 25 minutes at 180°C for optimal enhancement of its palatability. It is savored on a bed of sauerkraut or accompanied by a potato salad.
This braised pork knuckle is of superior quality: the selected German supplier guarantees a caliber and quality meat, the same one served in Munich during the Oktoberfest! Brushed with mustard, this shank is reheated in a roasting pan or in the oven for 25 minutes at 180°C for optimal enhancement of its palatability. It is savored on a bed of sauerkraut or accompanied by a potato salad.
This smoked bacon comes from French pork, except for the pork gelatine.