Chacuterine fine, roulades, galantines, ballotines | Le Delas
Chacuterine fine, roulades, galantines and ballotines
This ballottine of poultry with mushrooms is made with French meats, with nice marks of meat and mushrooms. Its flavor is harmonious and its texture soft.
Ham roulade (also known as ham sausage) is an iconic charcuterie speciality from northern and eastern France. Made in Saint-Omer, this recipe showcases regional expertise with a balanced composition: a blend of lean and fatty pork containing 27.2% ham. Certified French Pork (VPF), this product offers a supple texture and a universally appealing flavour. With its generous 2kg size, ideal for slicing, this roulade is a benchmark product selected by Le Delas for its versatility and authenticity.
Culinary Uses and Professional Advice:
► Tasting: Best enjoyed thinly sliced.
► Platters and Buffets: A must-have for traditional charcuterie platters.
► Snacking: Ideal for making sandwiches or baguettes.
► Raclette: Its texture is perfect for eating cold with melted cheese.
► Precaution: The casing (coloured intestine) is waterproof and inedible; be sure to remove it before cutting or eating.
Store between 0°C and +4°C. Consume quickly after opening to ensure the freshness of the product.
Pistachio roulade, also known as pistachio sausage, is a refined charcuterie speciality that is emblematic of northern and eastern France. This recipe is distinguished by a fine pork stuffing containing 15.4% ham and 2.3% whole pistachios, offering an attractive appearance and a delicate crunch. Certified French Pork (VPF), this product combines the melt-in-the-mouth texture of fine sausage with the nobility of ham and nuts. Selected by Le Delas, this roulade is a must-have for professionals who want to offer local charcuterie that is both visually appealing and delicious.
Culinary Uses and Professional Advice:
► Tasting: Serve sliced, ideally thinly sliced to bring out the pistachio flavours.
► Charcuterie platters: Essential for adding texture and colour to your platters.
► Buffets and receptions: Perfect for cold charcuterie assortments.
► Accompaniment: Pairs beautifully with country bread or at a raclette party for a touch of originality.
► Serving Precaution: The product is pushed into a coloured, non-edible, waterproof casing. This casing must be removed before cutting or consumption.
Store between 0°C and +4°C. Consume quickly after opening to preserve the crunchiness of the pistachios.
Olive Roulade is a delicious charcuterie speciality that is emblematic of northern and eastern France. This balanced recipe combines a fine pork stuffing with 11.6% plump olives and 13.9% ham, offering a typically Mediterranean flavour profile in a traditional base. Certified French Pork (VPF), this cylindrical roulade is stuffed into a coloured, airtight casing, guaranteeing a smooth texture and optimal preservation. Selected by Le Delas, it brings a touch of freshness and colour to your delicatessen counter.
Culinary Uses and Professional Advice:
► Tasting: Best served cold, ideally sliced into even slices.
► Aperitif Platters: Its appearance, dotted with olives and ham, is perfect for adding a touch of vibrancy to your platters.
► Catering Buffets: An original alternative to classic ham sausages.
► Accompaniment: Ideal with raclette cheese or as a filling for premium sandwiches.
► Serving Precaution: The coloured casing is a non-edible, waterproof envelope. It must be removed before slicing or serving the product.
Store between 0°C and +4°C. Consume quickly after opening the protective envelope.
Cheese roulade, also known as cheese sausage, is a must-try charcuterie speciality from northern and eastern France. This gourmet recipe combines a fine pork filling with 10.1% melted Gouda cheese (EU origin). Certified French Pork (VPF), this roulade has a regular cylindrical shape, ideal for clean cutting. It is stuffed into a coloured, watertight casing that preserves all its creaminess. Selected by Le Delas, this product is a must-have for adding variety to your charcuterie platters with a generous touch of cheese.
Culinary Uses and Professional Advice:
► Tasting: Eat cold, sliced more or less finely depending on use.
► Charcuterie boards: Provides an original alternative to classic sausages.
► Raclette accompaniment: Perfect for complementing a selection of charcuterie during a raclette evening.
► Snacking: Ideal in a baguette sandwich or on an aperitif platter.
► Important precaution: The coloured casing is a non-edible, waterproof envelope. It must be removed before consumption or slicing.
Store between 0°C and +4°C. Once opened, consume quickly to maintain the quality of the cheese and meat.