Jerky beef | Le Delas Rungis
Dried beef, Grisons meat, Bresaola, Cecina, Gambret...
This high-quality Swiss IGP Graubünden meat is a piece of beef thigh seasoned with spices. Salted, pressed several times to obtain a rectangular shape, it is then dried naturally in the open air, according to a strict process that lasts between 12 and 15 weeks.
Refined beef, exclusive Le Delas, this charcuterie has all the assets of a large dry ham while remaining a lean meat. This product is born in the south-west of France, in a hamman who usually refines exceptional hams like the Bayonne or the famous "Noir de Bigorre". Also observing the success of dried beef meats such as bresaola, cecina or Grisons meat, he nevertheless lamented its austere texture and appearance ... until he tried to treat one of the muscles (the leanest and most marbled) of the beef leg as one refines a ham, not less than 10 months, covered with delicately peppery fat: The success was immediate, and from there was born the "Gambret" of the patois meaning "leg ". A delicatessen with a soft and melting texture but never greasy, not very salty, letting it express all its flavor. To serve sliced very finely. It is accompanied by a fruity red wine, or a dry white, especially Chardonnay or Chenin. The recipe for this product has been guaranteed gluten free by its producer (no cross contamination not guaranteed). The recipe of this product has been guaranteed gluten free by its producer (cross contamination not guaranteed).
Cecina is a beef piece that has been dried for 9 months and slightly smoked. It is emblematic of the know-how of this mountainous region, Leon, in the north-west of Spain. The Cecina de Leon, slightly smoked, is ideal for a sandwich, canapés or a raclette.
This authentic Italian Bresaola is a cured and cured meat, obtained from beef shanks,