DELICATESSEN MEATS | DRIED SALT MEATS | Cured sausages

French pork dry sausage loop shape ±250g LA FERME DU HAUT-MONT

008481


The rich flavor of an artisanal Cantal-style cured sausage in the perfect size for resale. Crafted in the Cantal region by Maison Laborie in Parlan, this artisanal Haut-Mont dry sausage embodies the charcuterie tradition of high-altitude drying rooms. Presented as individual pieces weighing approximately 250 g and tied with a distinctive black string, it is made exclusively from 100% French pork (combining 56.6% lean pork, 23.6% lean sow meat, and 14.2% premium fat). Stuffed into natural casings, it is delicately seasoned with black pepper, garlic, and salt, and enhanced with 1.9% French red wine. Careful aging allows it to develop a natural surface bloom and a firm texture that reveals a deep red slice, dotted with distinct fat marbling. Professional Uses, Preparation, and Storage: ► Culinary Applications: An ideal 250 g size for retail sale in specialty food stores and butcher shops, as well as for table service in bistros, brasseries, and traditional restaurants. It is perfect for creating charcuterie boards, appetizer platters, or gourmet regional gift baskets. ► Preparation: Ready to eat. Slice with a deli knife or slicer into thin or thicker rounds, depending on preference. Serve at room temperature to allow the complex flavors of the curing and red wine to shine through. ► Storage: Dry-cured product. Store at room temperature (between 20°C and 22°C) in a dry, cool, and well-ventilated place. Cover the cut surface after slicing. Find this charcuterie item in our Charcuterie section at Le Delas in the Rungis International Market.

From 50% Duroc piglet to cured meats, a selection of artisanal charcuterie and affordable meats, 100% sourced from local producers in Cantal and Aveyron.

Carrying on the century-old legacy of Maison Laborie since 1932, Les Salaisons du Haut-Mont offers artisanal charcuterie and high-quality meats, produced in the heart of a region spanning the Cantal, Lot, and Aveyron departments. Designed for foodservice professionals, this concise, straightforward, and accessible product line guarantees authentic flavor and impeccable consistency thanks to a fully integrated local supply chain, from the animals' birth through processing and aging in the workshop. The pigs, a 50% Duroc crossbreed selected for the tenderness and marbling of their meat, are born and raised locally and are reared without antibiotics. Their feed is GMO-free, consisting of French grains and primarily barley from the Southwest. This comprehensive control offers chefs the perfect balance between artisanal quality, exemplary traceability, and competitive pricing.
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Location in store: Têtes de gondoles

French pork

a carton = 12 pieces
a piece ≃ 250 g