DELICATESSEN MEATS | DRIED SALT MEATS | Cured sausages

Long dry-cured French farm pork sausage ±1.5kg LA FERME DU HAUT-MONT

008484


An exceptional traditional sausage with a bold flavor and a rich texture. Carefully crafted by Les Salaisons du Haut-Mont, this large, long dry-cured sausage embodies the region's pure charcuterie tradition. It is made from French farm-raised pork, 50% of which is Duroc, a breed renowned for the exceptional quality and marbling of its meat. Containing approximately 80% lean pork to ensure a firm, low-fat mince, this sausage is stuffed into a natural casing, hand-tied with its iconic red-and-white string, and then presented in a traditional red netting. Its carefully controlled curing process gives it a remarkable natural rind, uniform drying, and a balanced, distinctive flavor reminiscent of days gone by. Professional uses, preparation, and storage: ► Culinary applications: Thanks to its long shape (approximately 1 kg) and uniform diameter, this sausage offers excellent yield when sliced for professional use. It is the flagship product for creating generous charcuterie platters to share, appetizer assortments, rustic buffets, or for sale by the slice at charcuterie shops, butcher shops, and specialty food stores. It pairs perfectly with crusty country bread, unsalted or lightly salted artisanal butter, and a few pickles. ► Preparation: Slice using a professional slicer or a charcuterie knife into rounds of varying thickness depending on the desired effect (thin slices for a delicate flavor, slightly thicker slices for a rustic character). Serve at room temperature to allow the fine fats to melt and release their aromas. ► Storage: A dry-cured product. Store in a cool, dry, and well-ventilated place (ideally between 12°C and 18°C) or in a positive-temperature cold room. Wrap the cut end securely after each use to preserve the tenderness of the center. Find this charcuterie specialty 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 = 3 pieces
a piece ≃ 1.5 Kg