Traditional Smoked Pork Specialties for Foodservice Professionals

Essential staples of Alsatian gastronomy, traditional bistro menus, and catering displays, smoked pork specialties are celebrated for their succulent texture and delicate wood-smoked flavor. Whether served alongside classic choucroute sauerkraut, thick-cut and seared as dinner entrees, braised in winter stews, or thinly sliced for gourmet sandwiches and salads, these cuts bring authentic regional warmth to any menu.

Smoked Meats Expertise Sourced by Your Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—ensuring short lead times and operational agility—Le Delas leverages over 50 years of charcuterie and butchery heritage to support culinary professionals. Structured into three clear tiers—Les Essentiels, Cœur de Sélection, and Produits d'Exception—our selection features a wide range of cuts: beechwood-smoked pork loin (Kassler), smoked collar, shoulder, bacon slabs, and smoked shank. Available to purchase by the unit, box, or full pallet, our references adapt to every operational scale. To support global clients, our dedicated export department manages multi-category order consolidation, full health certification, and custom administrative clearance for smooth delivery across France and to 42 countries worldwide.

High-Yield Slicing and Portion-Cost Management

Vetted for structural density and consistent yield, the smoked pork cuts supplied by Le Delas hold their shape perfectly during mechanical slicing or hot kitchen service. Ready to poach, roast, or slice, they streamline kitchen prep time during busy shifts while guaranteeing precise cost-per-portion control for menu management.

Smoked cooked pork neck boneless ±2kg KIRN PRODUCTION

Authentic Alsatian charcuterie, smoked over beech wood, for your traditional menus and brasseries Produced in Alsace by Kirn, this smoked, cooked pork neck – also known as Kassler – embodies the full expertise of regional charcuterie. Cut from the pork loin, a naturally marbled cut, this speciality is characterised by its balanced marbling, which ensures it remains incomparably tender when cooked, without the risk of drying out. Cured and then slowly smoked over beech wood, this thoroughly cooked cut offers tender meat, a firm texture when sliced and a subtle smoky flavour. It thus adds an authentic touch of the Alsatian terroir to both your slow-cooked dishes and your cold catering offerings. Professional uses, preparation and storage: ► Culinary uses and presentation: > Served hot: An essential ingredient for garnishing traditional Alsatian sauerkraut, a cassoulet or a dish of Puy lentils. > Served cold: Thinly sliced to create gourmet charcuterie platters, to garnish cold buffets or to accompany an Alsatian-style potato salad, raw vegetables and gherkins. ► Reheating and preparation tips: > In a bain-marie / in water: Reheat for 30 minutes in gently simmering water at 80 °C (do not boil to preserve tenderness). For prolonged cooking as part of a slow-cooked dish, leave to simmer for 2 hours at 80 °C. > Served cold: Ready to slice straight after unpacking. ► Benefits for cooking and management: A whole 2 kg piece, vacuum-packed to ensure excellent preservation, zero wastage and custom cutting to suit service requirements, selected by Le Delas. ► Format and packaging: Individual vacuum-packed piece weighing approximately 2 kg (weight may vary). Packaged in boxes of 2 pieces. ► Storage and shelf life: Store in a refrigerated environment at between 0 °C and +4 °C (best before 30 days from date of manufacture, guaranteed for 26 days from receipt). Once opened, keep chilled and consume within 48 hours.