DELICATESSEN MEATS | DRIED SALT MEATS | Lomo - Lonzo

Dried lomo French free-range pork ±1.5kg LA FERME DU HAUT-MONT

008485


The finest quality of dried pork fillet for your premium platters and assortments This artisanal dried lomo is made from the finest cut of free-range pork – the French-sourced fillet – selected for its tenderness and lean profile. Prepared using traditional methods, delicately salted and flavoured with herbes de Provence and black pepper, it is slowly dried in natural drying rooms, giving it an extremely tender texture and a mild, aromatic flavour. Its uniform shape ensures maximum yield and optimal consistency when slicing – key technical and organoleptic qualities that led Le Delas to select it to meet the demands of chefs, caterers and delicatessen specialists. Professional uses, preparation and storage: ► Platters and tapas: Ideal when cut into thin slices or finely shredded to garnish fine charcuterie platters, tapas assortments and event buffets. ► Bar service and aperitifs: Enhances premium snack offerings and tastings served alongside fine wines or craft beers. ► Preparation: A ready-to-use dried speciality. Slice very thinly using a mechanical or professional slicer to bring out the meat's full aromatic finesse and preserve the melt-in-the-mouth texture of each slice. ► Storage: A long-life product to be stored at room temperature in a cool, dry and well-ventilated place. Once opened, cover the cut piece to prevent the cut surface from drying out.

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: Cave à vins - Allée 19

French pork

a carton = 2 pieces
a piece ≃ 1.5 Kg