DELICATESSEN MEATS | CURED HAM | French cured ham

Boneless dried country ham LPF 5-6kg SALAISONS CROS

011092


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.

Located in Aveyron at an altitude of 800 meters on the Monts de Lacaune, Les Salaisons Cros practice natural drying, in ideal conditions.

Salaisons Cros is a family business, originally founded in 1936 by breeders. Several generations and investments later, Cros has lost none of its values, while acquiring state-of-the-art IFS-certified production facilities. The secrets behind its hams have not changed: quality meat, sea salt and... time, with no added nitrites. As far as possible, Cros uses French pork from farmers who have been partners for many years, and the pieces are salted with dry salt, taking care to keep the salt content to a minimum. Drying and maturing take place in ideal climatic conditions, at an altitude of 800m and under the natural influence of the air in the Grands Causses Natural Park.
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Location in store: Cave à Jambons - Allée 14

French Pork

a carton = 2 pieces
a piece ≃ 5.31 Kg
a palette = 100 pieces