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.

Seasoned with garlic.

Produced by Prestige de la Sarthe, the pork tongues in jelly available at Le Delas are a staple of charcuterie displays and brasserie starters. This classic recipe focuses on the quality of the product and careful presentation to meet the expectations of the most demanding professionals. Quality and Organoleptic Profile This product stands out for its perfect balance between the texture of the meat and the delicacy of the jelly: ► Mosaic appearance: When cut, it reveals a regular mosaic pattern and an appetising pink colour, ideal for presentation on a plate or platter. ► Melt-in-the-mouth texture: The preparation of the tongues guarantees a particularly tender and supple texture in the mouth, contrasting with the firmness of the jelly. ► Balanced flavour: Just the right seasoning, including a hint of mustard flour, which highlights the characteristic taste of pork tongue without masking it. An asset for your catering business Le Delas' selection of this product allows you to integrate an efficient service solution into your establishment: ► Ready-to-serve convenience: This product can be used immediately. It slices cleanly and easily, saving you precious time when preparing your cold starters. ► Consistent production: Thanks to Prestige de la Sarthe's expertise, you benefit from consistent quality throughout the year, which is essential for building customer loyalty. ► Promoting local produce: Offering pork tongues in jelly is part of a move to promote traditional French products, which are highly appreciated in bistronomic and catering establishments.

Precooked at low temperature for 14 hours, this pork spare ribs remains very moist. Reheat for 5 minutes in the oven or a la plancha. Ideal for restaurants, this spare ribs offers more meat than ribs and is ultra quick to prepare.

Precooked at low temperature for 14 hours, this wild garlic-marinated pork spare ribs remains very moist. Reheat for 5 minutes in the oven or a la plancha. Ideal for restaurants, this pork ribs offers more meat than ribs and is ultra quick to prepare.

Precooked at a low temperature for 14 hours, this Mexican-style marinated spare ribs remains very moist. Reheat for 5 minutes in the oven or a la plancha. Ideal for restaurants, this pork ribs offers more meat than ribs and is ultra quick to prepare.

This low-temperature ribs offers a meltingly soft meat texture, ideal for comforting bistro cuisine. From the flax origin France industry, it is ready to roast, so you can prepare it quickly and easily. With portion control and zero waste, it can be portioned as required for different uses and presentations. Cooking time is 30 minutes in the oven or on the grill.