Dry sausages, pork from Bigorre, Corrèze | Le Delas
Dry sausages, pork from Bigorre, Corrèze, Cahors...
With its horseshoe shape, the curved dry sausage is a must have of french delicatessen. Made from selected pieces of carefully selected pigs in small farms, it is made of 80% lean meat and is characterized by a frank and authentic taste. Often best-seller in the deli department, it can be served sliced as snack, appetizer, in a sandwich...
Cayrolais dry sausage is made from selected cuts of carefully selected pigs from small farms. Composed of 80% lean meat and matured in a wooden dryer, its taste is authentic and particularly appeals to charcuterie lovers. If it can be resold as is, the Cayrolais dry sausage finds its place on charcuterie boards or cocktail pieces, it is also very popular as an aperitif.
Le Duc de Coise pure pork dry sausage is a traditional French charcuterie product. Carefully prepared, it is made exclusively from pork, giving it an authentic flavour and distinctive taste. Weighing approximately 280 g, this sausage is ideal for restaurants, brasseries or wine merchants who want to offer charcuterie of consistent quality. It is perfect for an aperitif platter or a gourmet starter. This sausage has been selected by Le Delas, your wholesaler in Rungis, for its authenticity and taste.
Professional culinary uses:
► High-end charcuterie platter: Cut into thin slices, dry sausage is a must for charcuterie platters. It can be served with gherkins, country bread, traditional mustard and mature cheeses.
► In cooking: Dry sausage can be used in cooking to enhance dishes such as potato salads or lentil dishes. Its distinctive flavour adds a touch of indulgence.
► Bistro menus: It is perfect for a bistro menu, both comforting and tasty. It can be served as a starter or main course.
► Food and wine pairings: Its flavour goes perfectly with a light red wine, such as a Beaujolais or Gamay.
Storage and preparation tips:
This dry sausage should be stored in a cool, dry place. Once opened, it is recommended to consume it quickly and store it in a well-ventilated place or in the refrigerator.
These Figatelli are fresh sausages made from a mixture of meat, liver and pork fat, seasoned with a characteristic flavor. Steamed for 1 day, they are then smoked for 4 hours in beech wood before drying for at least 3 days. To be eaten fully cooked, in the embers or in the oven, they can integrate your dishes in sauce, or accompany lentils or other dried vegetables.
Spianata Piccante sausage, weighing approximately 2.5 kg, is a traditional Calabrian charcuterie speciality, ideal for restaurants and caterers. Its medium-ground meat, lightly salted and flavoured with fennel and a hint of mild chilli pepper, gives it an authentic and balanced flavour. Pressed to obtain its characteristic wide, flat shape, Spianata Piccante is ideal for gourmet charcuterie boards, sliced thinly or shredded and served as an aperitif with mature cheeses and olives. It adds a spicy and savoury touch to your homemade pizzas, mixed salads or gourmet sandwiches.
Prepared according to a traditional Central Italian recipe with fennel, it is made exclusively from Italian pork. It has a slightly spicy flavour. The light-coloured slices are coarsely chopped. Ideal for charcuterie boards, it can be sliced finely and served as an aperitif with cheeses and olives. It also enhances pizzas, mixed salads and sandwiches, adding a unique aromatic note thanks to the fennel seeds and the careful maturing process.
Based on the recipes of yesteryear, this sausage has a large hash offering a rustic look when slicing. In natural pork casing, closed with string, it is thus representative of the sausages formerly made in the Lyon countryside.
This traditional sausage from Corse is a mix of lean and chopped meat from french pork, chopped, salted and peppered. The scrum spends a night resting to reveal its aromas before being pushed in natural gut. The product is then parboiled for 4 days and then dried for 4 to 6 weeks. To taste in thin slices as an aperitif.
This product is a Pavé Nature Clos de Pierre, a dry sausage speciality from the Salaisons du Mâconnais brand. It comes in the form of a block, without casing, with a unit weight of approximately 250g. It is a speciality made from French pork meat and fat, which is minced, seasoned, shaped and then dried. The composition is simple and authentic (salt, lactose, dextrose, pepper, garlic, nutmeg, preservatives). It is guaranteed GMO-free and non-ionised. The texture is described as soft to firm, with a good balance of flavour between the dark red meat and the spices.
Professional culinary uses:
This Pavé Mâconnais is a high value-added local product, perfect for applications requiring high-quality dry charcuterie:
► Charcuterie boards: Ideal for serving on charcuterie boards or appetiser platters, sliced thick or thin. Its casing-free format and regular shape make it easy to cut.
► Appetisers and buffets: Its bold flavour and pleasant texture make it an excellent accompaniment to regional wines or craft beers.
► Use in cooking: Can be used to enhance mixed salads, savoury tarts or regional recipes.
► Storage: Product prone to drying out. Recommended storage temperature below +18∘C. Once opened, keep refrigerated in its packaging.
This product is Clos de Pierre Espelette Pepper Pavé, a dry sausage speciality from the Salaisons du Mâconnais brand, presented in the form of a camembert-shaped pavé, without casing, with a unit weight of approximately 250g. It is a speciality made from pork meat and fat (EU origin). The seasoning is enhanced by the addition of Espelette pepper (0.2%), which adds a spicy note (flavour) and colour (orange slice colour). It is guaranteed GMO-free and non-ionised. The texture is described as soft to firm, with a good balance of flavour between the meat and the spices, and the spicy flavour of the pepper is clearly present.
Professional culinary uses:
This Mâconnais pavé with Espelette pepper is a product with character, ideal for adding a touch of originality and measured spiciness to presentations:
► Charcuterie boards: Perfect for charcuterie boards and appetiser platters, offering a spicy alternative to traditional sausages. Its pavé format and lack of casing make it easy to present in neat slices.
► Festive appetisers: The mention of Espelette pepper (potential AOC/AOP) is a quality selling point for high-end buffets.
► Cooking: Can be finely sliced to garnish south-western salads or hot dishes requiring a spicy, smoky flavour.
► Storage: Product prone to drying out. Recommended storage temperature below +18∘C. Once opened, keep refrigerated in its packaging.
This dry sausage with chilli is made from selected meat from heavy Italian pigs, born, reared and slaughtered in Italy. An ancient traditional recipe is used to salt and flavour the paste, adding chilli pepper for a spicy flavour. The product is then stuffed into a synthetic casing and seasoned in carefully ventilated chambers at predetermined temperatures. Slow seasoning gives the dry sausage a soft consistency, a reddish-orange colour with well-defined alternating pearly white fat, an intense aroma and a spicy flavour. This dry sausage with chilli is ideal sliced thinly as an aperitif, or to add a touch of deliciousness and flavour to your dishes, such as pasta sauces, pizzas, salads or sandwiches...
This halal charcuterie speciality inspired by chorizo is made from halal turkey meat (70%) and beef fat (30%) and matured using a traditional process. Spiced with cayenne pepper and smoked with natural flavouring, it offers an intense flavour, balanced between heat and sweetness. This halal dry sausage stands out for its generous size, firm texture and distinctive spicy taste, ideal for eating in thin slices as an aperitif or in cooking.
Produced using traditional methods, this halal dry sausage speciality, made from halal turkey and beef, is enriched with real hazelnut slivers (7%). Its melt-in-the-mouth texture, well-balanced flavour and white talc finish make it as delicious as it is refined. Delicately seasoned with garlic, pepper and natural spices, it offers an original alternative to traditional charcuterie, while meeting halal requirements.
This 200g plain dry sausage is made from 96% pork sourced in France. It is a classic dry sausage, made using a traditional recipe: pork, salt, lactose, spices and ferments. It is stuffed into natural pork casings. Its flavour is purely that of dried pork, enhanced by the seasoning. It is intended to be eaten as is, on platters and with aperitifs.
Professional culinary uses:
Plain dry sausage is a versatile staple for any charcuterie selection:
► Charcuterie platters: A classic for platters to share, rustic starters or buffets.
► Aperitifs: Served in slices, it is always popular for aperitifs or tapas.
► Cooking: Can be used to enhance the flavour of certain recipes (salads, omelettes, etc.).
► Quality/Origin: The words "Meat of French origin" are a guarantee of quality for customers.
Storage and preparation tips:
► Storage: Store between 0°C and 18°C.
► Use: Consume quickly after opening the sausage.
This 200g dry sausage with hazelnuts is made from 91% pork sourced in France. The originality of this dry sausage lies in the addition of 5% hazelnuts, which give it a pleasant crunch and a subtle, delicious flavour. It contains salt, lactose, spices and ferments, and is stuffed into a natural pork casing.
Professional culinary uses:
This sausage is perfect for adding a touch of originality and refinement to charcuterie boards and aperitifs:
► Platters and buffets: Its nutty flavour and crunchiness set it apart, making it an excellent addition to charcuterie platters.
► Appetisers: Served in thin slices, it goes particularly well with mild cheeses and fruity wines.
► Mixed salads: Can be used to enhance seasonal salads, adding both flavour and texture.
► Quality/Origin: The words "Meat of French origin" are a guarantee of quality for customers.
This 200g dry sausage with walnuts is made with 91% pork from France. It is distinguished by the addition of 5% walnuts, offering a contrasting crunchy texture and a woody, sweet flavour. It is seasoned with salt, spices and ferments and stuffed into natural pork casings. This product is perfect for adding a gourmet and original touch to your charcuterie selection.
Professional culinary uses:
Dry sausage with walnuts is an elegant and sought-after charcuterie option for platters:
► Charcuterie platters: It is an excellent focal point on platters and appetiser buffets, thanks to the visible presence and crunchiness of the walnuts.
► Appetisers and tasting: Served in thin slices, it goes particularly well with soft cheeses and light red wines.
► Theme catering: Ideal for bistros or local restaurants looking to vary their offerings and provide gourmet flavours.
► Quality/origin: The use of meat sourced in France ensures a high standard of quality.
This 200g dry pork sausage with Beaufort cheese is made from 91% pork sourced in France. The distinctive ingredient is the addition of 5% Beaufort, a PDO pressed cooked cheese, which gives the sausage a fruity and slightly nutty flavour typical of this Alpine cheese. It is stuffed into a natural pork casing.
Professional culinary uses:
This dry sausage is a high-quality charcuterie product, ideal for enhancing platters and aperitifs with a distinctive regional flavour:
► Charcuterie platters: It is a great addition to platters for sharing, offering an original taste thanks to the Beaufort cheese.
► Aperitifs and tapas: Served in thin slices, it is perfect for aperitifs or starters.
► Cooking: Can be used to enhance the flavour of mountain dishes (tartiflettes, raclettes) or mixed salads.
Storage advice: Fresh product to be stored between 0°C and 18°C.