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

Brawn pâté with parsley and Bourgogne aligoté LPF stoneware bowl 4.5kg JEAN BRIENT

Flavoured with bourgogne aligoté.

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

Presskopf demi lune | Fromage de tête alsacien 2.5kg PRODUITS DE LA CIGOGNE

Presskopf is a typical dish from the Alsatian cuisine made by cooking pork pieces such as the head, feet, and ears, with vegetables such as onion, celery, and carrot, as well as spices. Once cooked, the meat is finely chopped or cut into small pieces before being pressed into a terrine mold to obtain a compact texture and left to rest for several hours. This dish is usually served cold, sliced thinly, and accompanied by fresh bread, pickles, and marinated onions. It is a tasty and nourishing dish that is often consumed during celebrations and festivals in Alsace.

Brawn pâté LPF stoneware terrine 3.5kg JEAN BRIENT

Rolled brawn with tongues LPF 5 slices 190g JEAN BRIENT

Traditional brawn pâté with parsley LPF pyrex 1.8kg JEAN BRIENT

Brawn pâté with parsley and chablis terrine ±3kg SALAISONS SABATIER

Frenck pork head persillade terrine 1.5kg THIOL

This pork head parsley terrine is a culinary preparation made from pork head and tongue, slowly cooked in a broth flavored with onions, parsley, garlic, white wine, spices and herbs. Cut into thin slices, it is served as an appetizer, accompanied by pickles, mustard, onion jam or other condiments to enhance its rich and intense flavors. It is a must for festive meals or celebrations.