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.
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.
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.
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.
The rich flavor of a meaty cut, air-cured and smoked over beech wood.
Made from farm-raised pigs, this dry-cured, smoked pork belly embodies the tradition of artisanal curing. Benefiting from traditional beechwood smoking with distinct notes, as well as extended aging for several months in an open-air drying room, it offers a full-bodied character, rich aromas, and a perfectly balanced texture. This exceptional charcuterie adds a truly rustic and gourmet touch to the menus of restaurants, charcuteries, and caterers.
Professional uses, preparation, and storage:
► Culinary applications: Thanks to its concentrated flavors and generous thickness, this dry-cured smoked pork belly is equally suited for serving raw or in cooked dishes. When enjoyed on its own, thinly sliced into chiffonade on a platter of regional charcuterie or as part of an appetizer assortment, it releases its full smoky intensity. In the kitchen, cut into lardons or thick slices, it enriches slow-cooked dishes, cream soups, vegetable casseroles, quiches, gourmet burgers, or small cocktail bites.
► Preparation: Slice using a professional slicer or a knife, depending on the desired thickness. Serve at room temperature for cold enjoyment, or dry-sauté briefly to release its juices and achieve a crispy texture when used as a hot garnish.
► Storage: A dry-cured and smoked charcuterie product. Store in a cool, positive-temperature cold room or in a dry, well-ventilated area. Seal the cut surface tightly after opening. Find this product in our Charcuterie section at Le Delas in the Rungis International Market.
A meaty, full-flavored cut, aged for two months in an open-air drying room.
This dry-cured farm-raised pork belly embodies the charcuterie tradition of the Auvergne region. Selected from French farm-raised pigs, it stands out for its generous thickness and well-balanced marbling of lean meat and high-quality fat. Cured with French salt (3.8%) and delicately seasoned with black pepper (0.4%), it undergoes two months of carefully monitored curing in an open-air drying room. This extended drying process concentrates its aromas, develops rustic and full-bodied notes, and gives it a firm texture while retaining a high level of juiciness on the palate.
Professional Uses, Preparation, and Storage:
► Culinary Applications: An exceptional and extremely versatile ingredient for traditional restaurants, bistros, caterers, delicatessens, and gourmet food shops. Served very thinly sliced using a mechanical slicer, it enhances charcuterie platters and appetizer plates. In the kitchen, it is used cut into thick lardons or thin strips to wrap around game, poultry, or roast beef, or to flavor sautéed local vegetables, green lentils from Le Puy, stews, and gourmet sauces.
► Preparation: Enjoy raw, thinly shredded, or cooked as part of a dish. For dry-slicing, serve at room temperature after removing it from its packaging to allow the fat to render and become melt-in-your-mouth tender.
► Storage: Dry-cured product. Unopened, vacuum-sealed package: Store at a temperature below 18°C in its original packaging. After opening: Store in the refrigerator between 0°C and +4°C, carefully cover the cut surface with plastic wrap, and consume within 7 to 10 days. Discover this traditional cut in our Charcuterie section at Le Delas in the Rungis International Market.
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