Traditional Cured Pork Belly and Ventrèche for Foodservice Professionals

Cornerstones of Southwestern French gastronomy, hearty regional stews, and bistro menus, cured pork belly and traditional ventrèche are celebrated for their rich fat-to-lean ratio, savory cure, and outstanding culinary versatility. Whether thick-cut and seared on a plancha, diced into crispy lardons for salads, quiches, and braised dishes, or thinly sliced for regional charcuterie platters, they bring robust flavor and authentic appeal to any menu concept.

Regional Salumi Expertise Sourced by Your Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—ensuring short lead times and operational agility—Le Delas draws on over 50 years of charcuterie heritage to support culinary professionals. Structured into three clear tiers—Les Essentiels, Cœur de Sélection, and Produits d'Exception—our catalog features flat and rolled cured pork bellies, pepper-crusted ventrèche, and naturally smoked slabs prepared according to traditional methods. Available to purchase by the unit, box, or full pallet, our products match any operational scale. To support global clients, our dedicated export department manages multi-category order consolidation, full health certification, and custom administrative clearance for smooth delivery across France and to 42 countries worldwide.

High-Yield Slicing, Cooking Stability, and Portion-Cost Management

Vetted for firm texture and uniform layering of lean meat, the cured pork bellies and ventrèche supplied by Le Delas crisp beautifully during high-heat cooking without releasing excess fat. Ready to slice, dice, or sear, they maximize kitchen yield, streamline prep time, and guarantee strict cost-per-portion control for menu management.

Belly La Bigourdane 1/2 french pork vacuum packed ±1.4kg SALAISONS PYRÉNÉENNES

Ventrèche is the name given in the southwest to dried breast. The "Bigourdane" is the belly, salted with dry salt, covered on the surface with a non-spicy but very fragrant pepper. The "Bigourdane" from Salaisons Pyrénéennes is tender and strong at the same time, obtained from pigs certified for Bayonne ham.

Rolled belly 1/2 ±1.5kg SALAISONS PYRÉNÉENNES

This rolled pork belly is a dried charcuterie product made from pork belly that has been trimmed of rind and fat. It is dry-salted, rolled, then matured and slowly dried to develop a delicate, lightly salted flavour. This traditional production method gives the meat a distinctive taste and a texture that is both dry and tender on the palate. The product is sold in 1.5 kg half pieces, which are convenient for slicing. This rolled pork belly has been carefully selected by Le Delas, your wholesaler in Rungis, for its quality and authentic taste. Culinary uses: Rolled pork belly is a versatile ingredient. Its flavour and texture lend themselves to many different uses. ► Thinly sliced: Enjoy raw, cut into thin slices, to accompany charcuterie boards, as an appetiser or starter. ► Cooked and pan-fried: Lightly pan-fried, it adds a unique flavour and crispiness to pasta dishes, risottos or pan-fried vegetables. ► In cooking: It can be used to add flavour and fat to stews, stuffings or terrines. Storage and preparation tips: This product is vacuum-packed and should be stored at a maximum temperature of +8°C. Once opened, it should be kept refrigerated and consumed quickly. To enjoy its full flavour, it is recommended that you take the pork belly out of the refrigerator a few minutes before slicing and serving.

Flat panzetta with pepper LPF to grill from Corse 1/2 2kg L'ATELU CORSU

After a churning of 24 hours allowing a better penetration of salt, pepper and spices, the product is put in rest 4 days. He is then put in bowels and tied to the hand. After the parboiling (4 days), it follows a slow drying of 3 weeks.