Ham and hock cooked, braised, lightly salted | Le Delas
Ham and hock cooked, French, braised, salted...
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.
Superior quality cooked ham on the bone. Packaged by 1 piece.
Slow cooking of the hams in a broth to obtain a very tasty product. Product trimmed and shaped manually as soon as it is cooked.
Product without allergens, without coloring, without gluten.
Complies with the recommendations of the "Savoir-Faire Charcutier Français"
Product made in France from meat of EU origin.
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.
A typical Alsatian speciality, the salted shank or waedele generally takes its place on a garnished sauerkraut, a cassoulet or quite simply on a dish of lentils. Cooked in court-bouillon, with carrots, white leeks and a bouquet garni, it is found on the "Winstubes" menu, served with horseradish, gherkins and potato salad. The cooked shank is heated for 20 minutes in water at 80°C.
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 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 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.
