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

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.

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

Conditioned for nine months.

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.

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

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.

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.

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.

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.

This Vieille Réserve cured ham from the Aoste brand is made from the hind legs of specially selected pigs, dry-salted, dried and matured on the bone before being deboned and moulded. It is a preservative-free product, made from meat sourced in France (LPF - Le Porc Français). This ham, selected by Le Delas, a wholesaler in Rungis, is characterised by its salmon pink to deep red colour. It has a distinctive, characteristic cured ham flavour and a texture that is both firm and tender, melting in the mouth. Culinary uses: The Old Reserve Boneless Dry-Cured Ham is suitable for a variety of uses, showcasing this high-quality charcuterie: ► Sliced: Ideal for thinly slicing with a machine for charcuterie platters, buffets or high-quality starters. ► Starters: Perfect with melon, figs, or as a topping for bruschetta and mixed salads. ► Cooking: Can be used to wrap chicken breasts, fish medallions or vegetables. ► Catering: The term "Vieille Réserve" guarantees a quality and maturation that enhances the restaurateur's offering. Storage and preparation advice: ► Storage: Fresh product. Best stored between +14°C and +18°C as long as it is whole and uncut. ► Use: After cutting the first few slices, store the ham at a maximum of +8°C. The appearance of white spots (tyrosine, a sign of maturing) is normal when the product is stored at temperatures below 14°C.

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.

This quality company now produces a range of charcuterie without added nitrite.

An exceptional ham only preserved by a slight addition of salt from Salies-de-Béarn.