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Cured pork belly - ventrèche | Le Delas Rungis
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Pork Belly - Ventresca

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

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

Rolled belly 1/2 ±1.5kg SALAISONS PYRÉNÉENNES


Italian Lombetto (Lomo) vacuum packed ±1.2kg

Italian Lombetto (Lomo) vacuum packed ±1.2kg MORELLI

The lombetto is obtained from pork loin inserted into a natural casing and tied up with ropes. It is characterized by a very light salting. It is a very soft, fragrant and tasty product. It can be used as an ingredient in a pie or a sandwich. Its thin and soft slices are also ideal as part of an Italian aperitif.
Dried belly french pork vacuum packed 1kg

Dried belly french pork vacuum packed 1kg ROCHES BLANCHES

Pork belly, deboned and rindless, salted with coarse sea salt, mixed with spices, dried in a ripening room for several weeks and matured in a fireplace over a wood fire.
Dried pork rack vacuum packed ±1.2kg

Dried pork rack vacuum packed ±1.2kg MORELLI


Flat panzetta with pepper LPF to grill from Corse 1/2 2kg

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.
Noir de Bigorre pork dried throat PDO vacuum packed ±1,5kg

Noir de Bigorre pork dried throat PDO vacuum packed ±1,5kg LE PORC NOIR DE BIGORRE



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