DELICATESSEN MEATS | DRIED SALT MEATS | Pork Belly - Ventresca

Whole dry farm-raised pork belly ±3kg LA FERME DU HAUT-MONT

010396


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.

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.
See all products in this range



Location in store: Têtes de gondoles

French pork

a carton ≃ 2 pieces
a piece ≃ 3 Kg