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.
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.
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.
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.
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.
