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.
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.
Le saucisson Spianata Piccante d'environ 2,5 kg est une spécialité charcutière traditionnelle de Calabre, idéale pour les restaurateurs et traiteurs. Sa viande hachée moyennement, légèrement salée et parfumée au fenouil avec une touche de piment peu piquant, lui confère une saveur authentique et équilibrée. Pressée pour obtenir sa forme large et plate caractéristique, la Spianata Piccante est idéale pour les planches de charcuterie gourmandes, tranchée finement ou en chiffonnade et servie en apéritif avec des fromages affinés et des olives. Elle apporte une touche épicée et savoureuse à vos pizzas artisanales, salades composées ou sandwichs gourmets.
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 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.