Cured Dried Beef Specialties for Foodservice Professionals

A refined, lean alternative to traditional pork charcuterie, cured dried beef is celebrated for its deep crimson color, low fat content, and complex, concentrated flavor profile. A standout feature for beef carpaccio platters, high-end charcuterie boards, salad toppings, and gourmet appetizers, it brings modern sophistication and light, savory indulgence to dining menus.

Premium Cured Beef Sourced by Your Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—ensuring short lead times and operational agility—Le Delas leverages over 50 years of butchery and charcuterie expertise to support culinary professionals. Structured into three clear tiers—Les Essentiels, Cœur de Sélection, and Produits d'Exception—our catalog features world-class beef salumi, including oak-smoked Cecina de León PGI, Bresaola della Valtellina PDO, traditional Swiss-style Viande des Grisons, and artisanal cured beef cuts. Available whole, halved, or pressed for easy mechanical slicing, our products can be purchased by the unit, box, or full pallet. To support global clients, our dedicated export department manages multi-category order consolidation, health certification, and custom administrative clearance for smooth delivery across France and to 42 countries worldwide.

Precision Slicing and Portion-Cost Management

Vetted for structural density and consistent shape, the cured beef logs supplied by Le Delas enable kitchen staff to produce paper-thin, uniform slices using commercial slicers without tearing. Ready to serve, they maximize yield, streamline prep time during busy services, and guarantee strict cost-per-portion control for menu management.

Grisons meat Swiss PGI 1/2 vacuum packed ±1.4kg MONTE NARO

This high-quality Swiss PGI 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.

Gambret dried beef vacuum packed ±2kg BONOMELLI & DEMANGE

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 centre 1/2 vacuum packed ±2kg EMBUTIDOS PAJARIEL

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.

Bresaola 1/2 vacuum packed ±1.3kg OPTIMA CARTA

This authentic Italian Bresaola is a cured and cured meat, obtained from beef shanks,