Jerky beef, Grisons meat, Bresaola, Cecina | Le Delas
Dried beef
An Italian specialty, this bresaola is prepared from salted and dried beef.
Practical, this presentation in a tray of 90g slices allows you to control your portions, and therefore your costs.
It is traditionally served with a drizzle of olive oil, a few rocket leaves and sprinkled with shavings of Parmigiano Reggiano. These slices of bresaola are also a must for your raclettes, fondues, Mont d'Or, charcuterie boards, sandwiches or even pizza...
A raw cured product, Graubünden meat is produced from beef thighs. It offers a pronounced salting aroma, enhanced by air-ageing, spices and noble mold (microscopic fungi that form on its surface durin g drying), regularly removed before packaging. This authentic Swiss Graubünden meat is a must for your raclettes, fondues, Mond d'Or, but also charcuterie boards, sandwiches or even pizza...
Bresaola is the only Italian cold meat made exclusively from beef. Marinated then dried, it resembles grison meat. With an intense and uniform color, its fragrance is slightly aromatic. It is known for its taste qualities and for its nutritional virtues. It is a lean product and particularly rich in noble proteins. It is ideal as a carpaccio, to garnish paninis, pizzas or bruschettas, with raclette, a mont d'or or on a charcuterie board.
Cecina Pajariel is made using the hindquarters of adult cattle (counter, heel, stifle). After salting, the pieces rest between 30 and 45 days. Oak wood is used during smoking, then comes the time of refining until obtaining the characteristic flavor.
This finely sliced pastrami of beef from Lorraine has been cooked for 26 hours at low temperature, without being smoked. The meat is perfectly moist and moulded into even slices, ideal for sale in butchers and delicatessens or for catering buffets.