Traditional French Pork Rillons for Foodservice Professionals

Emblematic specialties of the Loire Valley and traditional French charcuterie, rillons are seasoned, slow-confit cubes of pork belly. Celebrated for their delightful contrast between a lightly caramelized exterior and a tender, juicy interior, they bring rich regional flavor and rustic authenticity to your menu offerings.

Regional Expertise Sourced by Your Full-Service Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—a premier global distribution hub—Le Delas serves as your full-service wholesale partner across charcuterie, meat, seafood, and gourmet foods. Our catalog features authentic pork rillons slowly simmered in cooking fat to achieve optimal tenderness and flavor depth. To streamline your supply chain, we offer order consolidation across multiple categories, handle required health certifications, and guarantee efficient shipping throughout France and to 45 countries worldwide.

Culinary Versatility and Portion-Cost Control

Served warm as main courses, diced to elevate hearty seasonal salads, or offered on rustic sharing platters, rillons provide kitchen teams with exceptional operational flexibility. Supplied by Le Delas, they require minimal preparation time while delivering high yield, consistent quality, and precise portion-cost control.

Crackling french pork x2 BBC LPF 220g MAISON PRUNIER

These rillons come from a traditional recipe, without coloring and without phosphate and made with French pork stamped Bleu Blanc Coeur. The pieces of meat are preserved in their fat, which gives them a melting and soft texture. These rillons from Maison Prunier won a gold medal at the Lyon 2024 International Competition.

Rillauds LPF x8 1.4kg LES GORRONNAISES

Unlike rillons, these French pork rillauds have retained their rind, for an even softer result. They are made with whole breasts, salted and then matured. They are candied in a pot for more flavor and a beautiful golden color. In Tourraine, we make Rillons, and in Anjou we fight for rillauds, identical except for this difference.