Cooked pork blade, loin, cheek and roast | Le Delas Rungis
Cooked pork roasts and meat
Prepared as a roast and seasoned with Noirmoutier salt, pepper and garlic, this pork loin is presented tied and ready to slice. Generally served cold, cooked roast pork is ideal for making sandwiches or buffets. It can also be served by the cup.
This cooked superior half-blade is prepared from degreased, denervated butchered animal cutting pieces (blade). It is cured and cooked. The product comes in the form of a cut piece. The texture is soft but the meat fiber must be well perceived.
Already cooked, this palette can simply be reheated. It is traditionally cooked with lentils or sauerkraut.
These pork loins, chosen for their streaky and marbled meat, are already roasted. Creamy and tasty, they only have to be reheated for about thirty minutes at 200°C before being sliced and served.
Seasoned with garlic.
