Charcuterie, snout, Auvergne salads... | Le Delas
Charcuterie salads, snout salads, Auvergne salads...
Gherkins, sliced onions in vinaigrette to accompany this traditional Lyonnais beef muzzle recipe.
Composition: cubed potatoes, superior white ham, fresh tomatoes, gherkins, hard-boiled eggs, mayonnaise sauce, salt.
Composition: rolled head with tongue, vinaigrette sauce, onions, parsley, salt
The traditional pork snout recipe with a few pickles and onions.
This authentic Piedmontese salad is made from 49% potatoes, tomatoes, 10% superior cooked ham from France, accompanied by hard-boiled eggs, pickles, a sauce with rapeseed oil and mustard seeds .
Composition: sliced potatoes, Montbéliard sausages, onions, smoked bacon, vinaigrette sauce, old-fashioned mustard, salt, chives, pepper.
This cervelas with vinaigrette, made from Le Porc Français certified meat, delivers balanced flavor and tender texture. Selected by Ledelas.
Culinary uses
Serve cold as a starter, sliced thin with a green salad, or as a garnish for cold buffets and charcuterie platters.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Consume quickly after opening
► Stir well before serving
Composition: sliced potatoes, pork snout, onions, gherkins, mayonnaise sauce, old-fashioned mustard, chives, salt, garlic.
This trio combines ham, cabbage, and comté cheese for a flavorful, generous preparation, ideal for traditional and hearty dishes. Selected by Ledelas.
Culinary uses:
Perfect for gratins, savory pies, or tarts, this mix offers a rich taste base. Suitable as a main dish or side.
Storage and preparation advice:
► Store between 0 °C and +4 °C
► Consume promptly after opening
► Reheat before serving
► Stir well before use
Composition: pork snout, onions, pickles, vinaigrette sauce, salt, parsley, spices.
Composition: cubed potatoes, frankfurters, carrots, corn, peas, mayonnaise sauce, salt, parsley, spices.
Slices of cervelas in vinaigrette with pickles and chive sprigs.
Sliced duck gizzards and fillets, potatoes and green beans.
An alternative to the traditional Piemontese salad thanks to this recipe with potatoes, ham, and eggs dressed with a parsley sauce. To be served as a starter or on a buffet.
