DELICATESSEN MEATS | DRIED SALT MEATS | Pork Belly - Ventresca

Dry-cured pork belly beech wood smoked French farm pork vacuum-packed ±3kg LA FERME DU HAUT-MONT

010395


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.

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: Têtes de gondoles

French pork

a carton ≃ 2 pieces
a piece ≃ 3 Kg