DELICATESSEN MEATS | CURED HAM | French cured ham

Boneless superior dry ham 9 months LPF nitrite-free salt ±6.3kg SALAISONS CROS

011238


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.

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

No added nitrites

a carton = a piece
a piece ≃ 6.35 Kg
a palette = 50 pieces