Parsley head pâté, rolled head or quality pistachio head

An expert in charcuterie for more than 50 years in Rungis, the Le Delas house offers you its selection of pâtés de tête, rolled or pressed heads with or without tongues, or even pistachio heads, mostly French pork. We ship your heads and muzzles all over France and to 45 countries.

Brawn pâté with tongue with parsley LPF glass bowl 2.5kg JEAN BRIENT

This pâté de tête is prepared with pieces of cooked pork head and tongue, flavored with parsley, garlic, pepper and nutmeg. Presented in a reusable glass bowl, it is very practical since it allows presentation as is in the window. In addition, being able to be stored directly in a cold room, it allows rapid installation.

Brittany brawn pâté with parsley LPF terrine 3.2kg JEAN BRIENT

Barded rolled brawn with tongue LPF vacuum packed ±2.6kg JEAN BRIENT

This mixture of different pieces of pig's head, including 15% tongue but no brains, are chopped and bound in jelly to make a bread which is then larded. Cooked with spices and herbs, this rolled head can be served or sold in slices or prepared in cubes, seasoned in a salad or accompanied by green salad and pickles.

Brawn pâté with parsley loaf LPF vacuum packed 1.7kg JEAN BRIENT

Rolled brawn LPF 1/2 ±1.34kg JEAN BRIENT

Ravigot cooked veal head 1.7kg VAL DE CÈRE

Le Delas has chosen this ravigote calf's head, a flagship recipe of French gastronomy, prepared using the traditional method. Made from calves reared and slaughtered in France, it is rolled with the cheeks and tongue, then cooked for a long time in a stock, for a uniquely powerful flavour. De-fatted, moulded and sliced by hand, it is then served with a ravigote sauce (a vinaigrette made from egg, mustard and gherkins). This traditional charcuterie dish, made by a passionate craftsman since 1987, is ideal for catering professionals offering authentic, quality cuisine.

Pressed brawn with tongue ±3.8kg LA BRESSE

Brawn with pistachios 1/2 vacuum packed ±2.5kg LA BRESSE

Rolled brawn with pistachio ±3kg LA BRESSE

Prepared following a traditional recipe, this rolled head terrine with pistachios is made from select cuts of pork head, seasoned, rolled, and slowly cooked. Whole pistachios add a subtle aromatic note and decorative appeal. Supplied in ±3 kg pieces, it meets food service needs for consistency and efficiency. Selected by Le Delas for its artisanal quality. Culinary uses Slice thinly and serve as a cold starter, on charcuterie platters or in sandwiches. Ideal for buffet service with pickles or rustic bread. The texture allows for clean slicing and neat presentation. Storage and preparation advice ► Store between 0 and 4 °C ► Ready to eat ► Slice as needed ► Consume quickly after opening

Rolled brawn with tongues LPF 5 slices 190g JEAN BRIENT

Traditional brawn pâté with parsley LPF pyrex 1.8kg JEAN BRIENT

Frenck pork head persillade terrine 2,9kg THIOL

This terrine of pork head persillade is a traditional charcuterie preparation, made from pork head and tongue from France, slowly cooked in a white wine stock, with onions, garlic, parsley, spices and herbs. Its melt-in-the-mouth texture and structure, combined with gelatine, allow it to be cut neatly into slices or cubes. Its balanced seasoning and aromatic freshness make it a tasty, ready-to-use starter, ideal for buffets or catering. Carefully selected by Le Delas, your wholesaler at Rungis, this terrine stands out for its consistency, practicality and display qualities. Culinary uses Serve as a cold starter, cut into thin slices and accompanied by gherkins, mustard, onion confit or another tangy condiment. It also makes an excellent addition to a platter of cold meats or a cold buffet. It can also be served in cubes for an aperitif or in verrines for refined catering services.

Butcher french pork snout with tongue ±2.9kg JEAN BRIENT

Barded rolled pork muzzle with tongue medallion french pork ±3kg LEFORGEAIS

Pork snout with tongue is a traditional charcuterie product. Made from French pig's head and tongue, this product is cooked in stock using traditional methods. It is then worked by hand and moulded with a tongue medallion. This product, selected for its quality and authenticity by Le Delas, your wholesaler at Rungis, combines a firm, gelatinous texture with delicate flavours. Culinary uses ► Serve it thinly sliced on a charcuterie board, accompanied by gherkins and strong mustard. ► It is the main ingredient in a snout salad, dressed with a shallot vinaigrette. ► Its unique texture and traditional flavour make it a great addition to cold buffets or bistro starters. ► Can also be used to top a rustic sandwich or tapas plate.