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