Sliced Chorizo, Lomo and Lonzo | Le Delas Rungis
Sliced chorizo, lomo and lonzo
The lomo comes from the tenderloin, the leanest and finest part of the Iberian pig. Its color, a guarantee of quality, is pale red and slightly marbled.
Presented sliced in small packaging, it is ideal for room service or for resale.
Made with the finest cuts of wild Spanish pork, known as "Pata Negra", this exceptionally flavored chorizo will delight lovers of charcuterie. Deliciously seasoned, it makes an excellent hors d'oeuvre.
Presented sliced in small packaging, it is ideal for room service or for resale.
This thinly sliced filet mignon, salted with dry salt, unbrined and carefully cured, combines a tender texture with an unsmoked flavour. Extra lean (less than 3% fat) and rich in protein (up to 42%), it combines pleasure and balance. It can be enjoyed as an aperitif or in a gourmet salad or dish, such as a fine tart with dried filet mignon, ricotta and roasted figs.
A large, sweet chorizo with a larger hash than the classic chorizo, made only from ham and pork shoulder.
These slices of chorizo ideally accompany raclette, Mont d'Or, Savoyard fondue, your aperitifs, or garnish your pizza, sandwiches, charcuterie boards...
This product is a 1 kg tray of sliced Chorizo Pepperoni, packaged in a protective atmosphere by TAPAS RIOJANAS, specialists in Spanish charcuterie. This Chorizo Pepperoni is made from a mixture of minced raw pork and bacon, seasoned with paprika and other spices. It undergoes a maturing and drying process to obtain its intense red colour and characteristic flavour. This product is ready to eat and is distinguished by its firm, compact consistency, yet remains supple when cut.
Professional culinary uses:
The pre-sliced format is essential for professionals seeking efficiency and cost control:
►Pizzas: Pepperoni is the star ingredient in American pizzas, adding a spicy, fatty flavour that melts perfectly when cooked.
► Tapas and appetisers: Can be used as a spicy ingredient for tapas, bruschetta or charcuterie boards.
► Snacking: Ideal for hot (paninis) or cold sandwiches, or to enrich salads and pasta dishes.
► Portion Control: The 1kg sliced format allows for waste-free use and quick product management.
Storage and preparation tips:
► Storage: Store in a cool, dry place. Once the tray has been opened, it is recommended to keep it refrigerated.
► Preparation: Ready to eat. It is often heated, especially on pizzas.
Traditional pork butchers, the Vincensini family have been rearing and processing Nustrale breed pigs for over 40 years. These hardy, small, black-coated pigs are reared in Castagniccia, a fertile, mountainous region in north-central Corsica. Their diet varies according to the season, including leaves, herbs, roots, chestnuts, acorns and locally produced barley. Corsican dry sausage, made from lean shoulder and fat cover, has a mild, nutty flavour and a firm, creamy texture. A typical flora develops naturally on the casing, influenced only by the conditions in the cellar.