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.

A straight, boneless cut specially designed for optimum yield when cutting Produced in the heart of the Aveyron region using pork sourced from France, this boneless dry-cured ham is matured for 6 to 7 months, giving it a mild, balanced flavour and a supple texture that is ideal for slicing. Its uniform, boneless shape ensures waste-free slicing and excellent control over portion costs – a major technical advantage for busy kitchen environments. It is precisely because of this high consistency in slicing and its universally appealing flavour profile that this product has been selected by Le Delas to support chefs in their day-to-day work. Professional uses, preparation and storage: ► Profile and composition: Prepared from French pork leg, this ham is salted using traditional methods and matured in the Aveyron. It features a uniform slice, evenly distributed fat and a mild flavour with subtle notes of curing. ► Culinary suggestions: Particularly versatile, this dry-cured ham is the ideal accompaniment to enhance charcuterie platters, top gourmet sandwiches, create generous shreds for banquets or add a touch of flavour to mixed salads. It also works very well when served warm, incorporated into stuffings or added at the end of cooking to a slice of toast or a pizza. ► Preparation: Supplied vacuum-packed and ready to use, it can be easily adjusted on a mechanical or electric slicer. It is recommended to bring it to room temperature for a few moments before serving to soften the slice and release all its flavours. ► Storage: Store in a positive-temperature refrigerated environment at a maximum temperature of +4 °C. Once the vacuum-sealed pouch has been opened, wrap the remaining slice carefully in cling film or waxed paper to prevent it from drying out and to ensure the product is used up regularly.

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.

The natural expression of the French terroir for refined charcuterie platters This benchmark boneless dry-cured ham reinterprets traditional charcuterie expertise through a refined recipe, made exclusively from French pork leg and salt. Guaranteed free from preservatives and with no added nitrates or nitrites, this ham is matured for 9 months, giving it a firm yet melt-in-the-mouth texture and flavours of great finesse. Its boneless presentation and moulded shape ensure optimal yield and consistent slicing, essential for rigorous portion-cost management in professional kitchens. It is for this consistency in taste and its high hygiene standards that Le Delas offers this product to support chefs in their day-to-day creations. Professional uses, preparation and storage: ► Profile and composition: Made from French pork (bearing the ‘Le Porc Français' stamp), this ham is dry-cured with salt and contains no chemical additives. The absence of nitrates and nitrites guarantees a natural flavour profile, characterised by notes of maturation and air-dried meat. ► Culinary suggestions: This matured dry-cured ham is the ideal product for creating platters of regional charcuterie, thinly sliced ham for aperitifs or sharing boards. It is perfect in gourmet sandwiches, summer mixed salads or as a topping on an artisan pizza after baking. ► Preparation: Ready to slice, this vacuum-packed ham is easy to use with a mechanical or electric slicer. To bring out the full range of its flavours and ensure a smooth cut, it is recommended that you bring it to room temperature for a few minutes before serving. ► Storage: This product must be stored in a refrigerated environment at a temperature of +4 °C maximum. Once the vacuum-sealed pouch has been opened, it must be protected from drying out using cling film or waxed paper and rotated regularly. An exceptional piece available from the ham cellar at your wholesaler, Le Delas.

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