Calf's Head and Pork Snout Specialties for Foodservice Professionals

Cornerstones of bistro menus, traditional starter offerings, and catering buffets, calf's head and pork snout appeal to diners with their tender texture and rich, balanced flavors. Served cold with a tangy vinaigrette or hot with classic gribiche or ravigote sauces, these time-honored offal items bring rustic charm and authentic French heritage to your menu.

Exceptional Offal Sourced by Your Full-Service Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—a premier global logistics hub—Le Delas operates as a full-service food wholesaler for meat, deli, and fine food products. Our selection features rolled calf's head with tongue as well as sliced or whole pork snouts, prepared according to strict traditional recipes. We streamline international sourcing by offering order consolidation, full health certification, and efficient shipping across France and to 45 countries worldwide.

Ready-to-Serve Convenience and Portion-Cost Management

Because offal preparation requires extensive labor and cooking time, Le Delas offers ready-to-use, pre-cooked formats. Simple to reheat or slice directly for cold starters, our products save kitchen staff valuable prep time while delivering clean slicing, consistent taste quality, and precise cost-per-portion control.

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

Discover the pressed head with tongue from La Bresse charcuterie, a speciality of the Rhône-Alpes region. Produced using traditional methods with a minimum of additives, it is slowly cooked to ensure a melt-in-the-mouth texture and intense flavours. A distinctive product selected by Le Delas for your charcuterie platters and catered starters.

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

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.

Pork head with parsley turned-out terrine French free-range pork vacuum packed ±2.2kg LA FERME DU HAUT-MONT

The authenticity of free-range pork for your traditional charcuterie starters This artisan charcuterie product, made from French free-range pork, combines the melt-in-the-mouth texture of lean pork, pork tongue and snout with the freshness of fresh parsley and a carefully balanced seasoning of spices and garlic. Its slow cooking and perfect hold when sliced ensure clean, even presentations – essential technical and practical qualities that have earned this speciality a place on the menus of bistros, brasseries and caterers seeking authentic regional flavours. Professional uses, preparation and storage: ► Plated service and buffets: Ideal served in generous slices as a classic ‘bistronomic' starter, accompanied by a drizzle of vinaigrette flavoured with wholegrain mustard, pickles or tangy condiments. ► Catering buffets and events: Easily diced or sliced into carpaccio to garnish charcuterie platters, mixed terrines or savoury canapés at banquets. ► Preparation: Fully cooked and ready to use. For the best presentation and clean slices, cut the product when it is thoroughly chilled. Serve chilled to preserve the set of the jelly and the flavours of the spices. ► Storage: Store in a cool place between 0 °C and +4 °C. Once opened, keep in the fridge, well covered with cling film or in an airtight container, and consume promptly.