DELICATESSEN MEATS | DRIED SALT MEATS | Rod dried sausage

Artisanal dry sausage on a stick natural casing french farm pork ±2kg LA FERME DU HAUT-MONT

008060


A traditional presentation on a wooden skewer, ready to be sliced to order. This artisanal dry sausage, wrapped around a wooden skewer, embodies the expertise of the high-altitude drying facilities in the Haut-Mont region. Made from 100% French pork (combining 50.4% lean pork loin, 32.9% pork belly, and 8.2% premium fat), this traditional cured sausage is stuffed into a natural casing and seasoned with black pepper, garlic, salt, and a hint of red wine. It features a natural white to light gray surface rind, characteristic of traditional drying methods. Its firm, dry texture holds its shape well when sliced, revealing a dark red cross-section dotted with evenly distributed fat marbling and a flavor typical of cured meats from days gone by. Professional uses, preparation, and storage: ► Culinary applications: Its dramatic, whole-piece presentation (approximately 2 kg) offers high visual appeal, making it ideal for hanging and showcasing on a banquet buffet, at the counter of a deli, butcher shop, or gourmet food store, or in a restaurant with a bistro or regional cuisine theme. This traditional packaging allows for on-demand slicing to create charcuterie boards, appetizer platters, or tasting portions. ► Preparation: Hang the skewer above the work area or buffet. Slice with a deli knife or a mechanical slicer to the desired thickness. Serve at room temperature to allow the fats to release their full flavors. ► Storage: Dry-cured product. Store at room temperature (between 20°C and 22°C) in a dry, cool, and well-ventilated place. Cover the cut surface after slicing. Find this artisanal 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 ≃ 2 Kg