Chacuterine fine, roulades, galantines and ballotines

Chicken ballotine with cognac black tray ±3.2kg TALLEC

Made with poultry, this handcrafted ballotine is delicately flavoured with cognac, delivering a subtle woody and warm aroma. The soft, finely barded stuffing is slowly cooked to ensure tenderness and perfect slicing. Presented on a black tray for elegant display in counters or buffets, this ±3.2 kg format is ideal for catering, delicatessen counters or event service. Carefully selected by Le Delas, your Rungis-based wholesaler, this product offers consistency, finesse and convenience for professionals. Culinary uses Serve cold in thin slices for buffets, catering platters or starters. Pairs well with sweet-savory condiments (jellies, chutneys, pickles) or composed salads. May also be served warm with a cognac or mushroom sauce. Storage and handling ► Keep refrigerated between 0 °C and +4 °C ► Ready to slice and serve cold or lightly warmed ► Consume promptly after opening ► Serve chilled or gently reheated

Ham roulade ±2.2kg MAURER TEMPÉ

Ham pistachio roulade ±2.2kg MAURER TEMPÉ

Capon ballotine with pistachios 2% black tray ±3.3kg TALLEC

This capon ballotine with pistachios, traditional French charcuterie in a generous 3.3kg format. Made from carefully deboned farm capon, it combines the tender and flavorful meat of this exceptional poultry with 2% finely crushed pistachios. The delicately seasoned stuffing reveals subtle hazelnut notes and a soft texture characteristic of artisanal craftsmanship. Presented on elegant black platter, this artisanal ballotine carefully selected by Le Delas Rungis. Culinary uses: Perfect for festive buffets, Christmas menus and celebratory receptions. Cut into regular slices to garnish fine charcuterie plates or tasting platters. Ideal for banquets, group meals and culinary events. Harmonizes perfectly with Burgundy white wines, champagnes or Provence rosés. Excellent accompanied by fresh figs, apricot jam or brioche bread. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Remove 30 minutes before service to reveal all aromas ► Slice with perfectly sharp ham knife ► Plate on cold dishes with seasonal garnish ► Accompany with toasted country bread and semi-salted butter ► Serve with fine gherkins and mild mustard

Wild pheasant ballotine with cognac and fine champagne 3 kg TALLEC

This wild pheasant ballotine with Fine Champagne cognac reveals the excellence of traditional French charcuterie in a generous 3kg format. Made from wild pheasant carefully deboned and marinated in Fine Champagne cognac, it combines tender game bird meat with subtle aromas of Charente eau-de-vie. The delicately perfumed stuffing integrates foie gras, wild mushrooms and noble spices to create an exceptional gustatory harmony. Presented on elegant black platter, this artisanal ballotine chosen for you by Le Delas Rungis addresses gastronomic catering professionals seeking prestigious products for their most refined services. Culinary uses: Perfect for gala starters, hunting buffets and autumn gastronomic menus. Cut into thin slices to enhance fine charcuterie plates or tasting platters. Ideal for prestigious receptions, game banquets and exceptional culinary events. Harmonizes magnificently with full-bodied Bordeaux red wines, aged cognacs or vintage armagnacs. Excellent accompanied by red fruit chutneys or redcurrant jelly. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Remove 30 minutes before service to reveal all aromas ► Slice with perfectly sharp ham knife ► Plate on cold dishes with seasonal garnish ► Accompany with toasted country bread and semi-salted butter ► Serve with fine gherkins and old-style mustard

Olives roulade ±2.2kg MAURER TEMPÉ

Pistachio roulade ±2.2kg MAURER TEMPÉ

Cheese roulade ±2.2g MAURER TEMPÉ

Chicken ballotine with mushrooms 2kg MAISON PRUNIER

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.

Wild venison ballotine with chanterelles and Cahors wine black tray ±3kg TALLEC

The raw materials for this galantine, including 24% wild deer meat, were marinated for 24 hours with fine spices and herbs as well as Cahors wine giving the galantine subtle flavors. This recipe gives pride of place to 2 emblematic holiday products, venison and chanterelle mushrooms. A neat decor and a natural bard sign the artisanal and festive side of the recipe. To appreciate all its flavors, taste it with a powerful Burgundy, such as a Volnay or a Santenay.