Pork trotters cooked in the French artisanal tradition

A deliciously rich and melt-in-the-mouth speciality, expertly prepared to enhance your brasserie menu. Product description: Pig's trotters cooked in Thiol stock is a traditional charcuterie product, simmered for a long time to achieve perfect tenderness. Slow cooking in an aromatic stock (made from garlic, onion, carrot, wine vinegar and spices including celery) tenderises the meat and releases an authentic, rich flavour. Delas has selected this vacuum-packed portion of approximately 0.65 kg to offer professionals a ready-to-use product, whose natural gelatine guarantees impeccable texture and an exceptionally melt-in-the-mouth quality when eaten. Culinary uses, preparation and storage: This ‘ready-to-cook' product is an essential for master restaurateurs and caterers: ► Grilled or breaded pig's trotter: The most classic method involves breading the pig's trotter before grilling or deep-frying it to achieve a striking contrast between a crispy crust and a gelatinous centre. ► Stuffings and terrines: Deboned whilst hot, its flesh, rich in natural gelatine, is ideal for binding delicate stuffings, enriching country terrines or creating gourmet pork cromesquis. ► Simmered dishes: Add it at the end of cooking to a stew, cassoulet or lentil ragout to bring creaminess and depth to the sauce. ► Preparation: A cooked product, to be gently reheated in the oven, in a frying pan or in stock. Its vacuum-sealed packaging ensures a long shelf life and perfect hygiene in the kitchen. ► Storage: Store in a cool place between 0°C and +4°C. Once opened, keep in the fridge and consume promptly.

The tradition of slow cooking and old-fashioned salting for your regional dishes. These cooked pork feet are a charcuterie specialty of remarkable quality, crafted with great artisanal expertise by Prestige de la Sarthe in La Ferté-Bernard. Designed specifically to simplify the work of chefs, caterers, and charcutiers, these whole pig's feet (front sections, cut before the joint and carefully de-horned) are produced using a particularly meticulous traditional manufacturing process. They are first cured using a traditional immersion salting method, then slowly cooked in a braising pot. This slow cooking allows the flavors to develop and results in a finished product of exceptional integrity, where the rind remains perfectly attached to the meat. Vacuum-sealed with its light, natural cooking jelly that envelops and protects it, this classic of French gastronomy guarantees a melt-in-your-mouth texture and perfect consistency. Professional Uses, Preparation, and Storage: ► Culinary Applications: Thanks to their perfect cooking in a braising pot and their impeccable texture, these ready-to-use pork trotters are ideal for adding structure to the menus of brasseries and restaurants serving home-style cuisine. They are superb for preparing traditional breaded and oven-roasted pork trotters, served with tartar sauce or fine mustard. Chefs and caterers will also use them to enhance rustic dishes, to debone and incorporate into meat terrines in jelly (such as “fromage de tête” or parsley-flavored terrines), or to make crispy pork trotter cromesquis with foie gras. The thin cooking jelly enveloping the product melts when heated and enriches your meat juices or stewed broths. ► Preparation: This product saves a considerable amount of time in the kitchen by eliminating the very long hours of trimming and initial cooking. For grilling or breading, open the pouch, gently separate the pig's feet from their jelly (which you can save to thicken a gravy), dip them in batter and then in breadcrumbs before cooking. ► Storage: This fresh product, made without any allergens and guaranteed GMO-free, must be stored in a positive-temperature cold room at a regulated temperature between 0°C and +4°C. After opening the protective vacuum-sealed pouch, be sure to keep the product refrigerated and use it promptly when serving. An essential regional charcuterie specialty available in our Butchery and Charcuterie section at Le Delas in the Rungis International Market.