Alsatian, Italian, peasant smoked bacon, smoked bacon...

Subtly salted, this Italian bacon flavored with thyme is a delicious mix of meat and aromas. Cut into slices or dices depending on the use, the balances taste is constant. To eat even in crispy chips.

Beautiful brined and traditionally smoked lardons from French pork belly. In small packaging to avoid any loss in the kitchen.

Le Delas has selected this Italian flavoured lard, a top quality product obtained from the cranial region of heavy Italian pigs, born, reared and slaughtered in Italy. This lard is dry-salted and flavoured according to a traditional recipe, then left to rest in marl for several days. After this resting time, it is washed, coated with spices and slowly matured in well-ventilated rooms. This traditional manufacturing process gives this flavoured lard its compact consistency and pleasantly sweet taste. It adds a gourmet touch to your recipes, such as fish fillets, roast apples, sautéed seasonal vegetables, country-style bread toast on a rocket salad...

Guanciale is an Italian culinary speciality made from the cheeks or jowls of pigs, which are dried but not smoked. This product is prepared according to a traditional recipe, being dry-salted and flavoured, then massaged and left to rest for several days. After this resting time, it is washed, hung and seasoned in carefully ventilated rooms. Once seasoned, guanciale has a soft consistency, an aroma typical of seasoned products and a sweet taste. It is much appreciated for its rich flavour and melt-in-the-mouth texture, and is often used in traditional Italian cooking to add a touch of delicacy and flavour to dishes.