French dry-cured ham, Bayonne, Savoie, Bigorre, Black Forest...

Superior boneless dry ham 9 months ±5.7kg CORRÈZE GOURMANDE | SALAISONS BOUTOT

Vendée ham 1/2 PGI ±2.8kg FRANCE D'OLONA

This half Vendée ham is made according to an ancestral Vendée recipe. Rubbed with brandy and herbs, it is salted by hand with dry salt. After a period of maturation, it is pressed to extract the juice, followed by a period of drying and maturing.

Boneless PGI Bayonne dry ham 12 months ±7kg SALAISONS PYRÉNÉENNES

Bayonne dry-cured ham PGI aged 12 months, boneless, about 7 kg. This ham reflects traditional Pyrénées craftsmanship, with flavorful and delicately aromatic meat and a melting texture. Selected by Le Delas. Culinary uses Perfect thinly sliced for appetizers, charcuterie boards, or hearty salads. Enhances sandwiches and classic dishes such as quiches or composed salads. Storage and preparation advice ► Store in a cool, dry, and ventilated place between 10 and 15 °C ► Cover cut surface with cling film or clean cloth ► Serve at room temperature

Boneless peppered dry-cured ham LPF Maredda from Corse vacuum packed ±5kg L'ATELU CORSU

Conditioned for nine months.

Boneless Savoie dry ham LPF ±6.15kg MAISON CALIXTE

Delicately salted by hand according to traditional know-how, Maison Calixte raw hams mature for many months to reveal their softness and their most subtle aromas.

Dry ham 1/2 6-7 months LPF ±2.8kg SALAISONS CROS

Half dry-cured ham aged 6 to 7 months, about 2.8 kg, from French pork (LPF). This ham offers tender, flavorful meat with a balanced saltiness and mild sweetness. Selected by Le Delas. Culinary uses Enjoy thinly sliced as a starter or with salads, charcuterie boards, and gourmet sandwiches. Also suitable for traditional dishes such as quiches or gratins. Storage and preparation advice ► Store between 10 and 15 °C in a dry, ventilated place ► Cover cut surface with cling film ► Serve at room temperature

Boneless PGI Bayonne dry ham 10 months ±6.7kg SALAISONS DE L'ADOUR

This Bayonne ham from Salaisons de l'Adour is an exceptional product, carefully selected by Le Delas for professional caterers. This ham is the product of traditional know-how and is made from pigs reared in the traditional way and fed a healthy, balanced diet. The meat is then salted and dried using traditional methods, for an authentic and tasty result. Salaisons de l'Adour Bayonne Ham is distinguished by its melt-in-the-mouth texture and delicately salty taste. It is ideal for making charcuterie boards, gourmet sandwiches or elaborate dishes. For example, you can use it to make croque-monsieur sandwiches, quiches or gratins. Bayonne Ham is also delicious served in thin slices with bread and gherkins.

Boneless dried country ham LPF 5-6kg SALAISONS CROS

This ham is made from the most noble cuts of the pig. Refined for 6 to 7 months, it is characterized by its sweetness in salt.

Boneless dry ham Le Scellé Or ±6.1kg AOSTE

Le Scellé Or dry-cured ham from Aoste is a raw boneless ham, selected and matured in France. Weighing approximately 6.1 kg, this ham is ideal for professionals who want to offer their customers high-quality charcuterie. Prepared without preservatives, it is dry-salted, dried and matured on the bone, giving it an authentic flavour and a texture that is both firm and tender. Delas, your wholesaler in Rungis, has selected this ham for its superior quality and unique flavour. Culinary uses: Le Scellé Or dry-cured ham is perfect for carving onto plates. ► As a charcuterie starter: Thinly sliced, it is ideal for a charcuterie board, served with melon, figs or cheese. ► In Mediterranean cuisine: Dry-cured ham is an ingredient of choice for bruschetta, mixed salads or to accompany pasta dishes. ► In sandwiches: It can be used to fill sandwiches or paninis for a touch of flavour. Storage and preparation tips: This product should ideally be stored between 14°C and 18°C. Once the first slice has been cut, it is recommended to store it at a maximum temperature of 8°C. For optimal cutting, it is advisable to store it for 24 hours beforehand at a temperature of +2°C.

Smoked Black‑Forest cured ham PGI vacuum packed ±3kg KALBACHER

This ham is carefully selected, salted and seasoned by hand. After several weeks of maturing in the cold smoke of untreated Black Forest wood, it is finally ready to taste. It is ideal for the preparation of sandwiches. Its smoky flavor can also enhance your hot sandwiches, quiches or croque-monsieur.

Dry ham LPF w/o bones Vieille Réserve ±6.1kg AOSTE

Dry ham 1/4 6/7 months without nitrite salt LPF ±1.2kg SALAISONS CROS

Boneless PGI Bayonne dry ham 12 months ±6.6kg SALAISONS DE L'ADOUR

This boneless Bayonne ham has Protected Geographical Indication (PGI) status and is matured for 12 months. Salted, dried and matured in the Adour basin, this product is made without preservatives from pigs born, reared and slaughtered in mainland France. The ham is characterised by its reddish-pink colour, firm white fat, delicate flavour and mild saltiness. With a net weight of 5.8 to 6.2 kg, this piece offers ideal yield for professionals. This ham has been carefully selected by Le Delas, your wholesaler in Rungis, to guarantee the authenticity of a local product. Culinary uses: ► Bayonne IGP ham is a must-have on restaurant and caterer menus, offering great versatility. ► Thinly sliced: Served as a starter, on a charcuterie platter or in a sandwich, it can be enjoyed simply with bread and butter. ► Gourmet salads: Bayonne ham adds a salty touch and delicate flavour to your salads, such as a warm lentil salad or green bean salad. ► Cooked dishes: Its subtle flavour is perfect for more elaborate recipes such as pan-fried cuttlefish or chicken skewers. Storage and preparation tips: This ham should be stored at a temperature below +8°C in its original packaging or wrapped in a clean cloth. Once opened, it should be consumed within 45 days. For optimal tasting, it is advisable to remove the product from its packaging a few minutes before serving, so that it can breathe and its aromas can fully develop.