Canned pâtés and terrines, Bigorre pork... | Le Delas
Canned pâtés and terrines, Bigorre pork, Armagnac duck...
This terrine is prepared without colouring or preservatives.
This terrine is prepared without colouring or preservatives.
This terrine is prepared without colouring or preservatives.
Prepared acoording to Basque tradition, this Basque pâté is made from pork fat and liver, simply seasoned with chilli, salt and pepper.
Practical, it can be served as it is as a starter or an aperitif.
This goose terrine with Colombelle white wine from the South-West, intensely fruity, is prepared without colourings or preservatives.
This black pork pâté is made only from black pork throat and liver, salt, pepper and garlic. It is appreciated simply placed on a slice of country bread with a few pickles.
This pâté with Espelette pepper is presented in packaging ideal for resale.
This pâté with Espelette pepper will bring a touch of originality to your charcuterie starters, to be served simply with a slice of country bread.
This black pork pâté associated with porcini mushrooms will make your charcuterie starters original. It is appreciated simply placed on a slice of country bread. The Bigorre black pig is a purebred autochthonous pig, present in the central Pyrenees since time immemorial. Recognizable by his black dress and horizontal ears, he lives freely in his native territory, Bigorre, on the borders of the Hautes-Pyrénées, Gers and Haute-Garonne, at the foot of the mountains, in a landscape of meadows and undergrowth. Too fat, too slow, too unproductive, unsuited to intensive breeding and industrial standards, it had become an archaic, useless animal. Black Bigorre pork is reborn thanks to the exceptional taste qualities of this same fat! It indeed produces a very good quality fat, due to a significant amount of oleic and linoleic fatty acids. These good fats have many physiological advantages: cholesterol-lowering, preventing cardiovascular diseases, acting in the immune system.
This black pork pâté from Bigorre is made only from black pork throat and liver, salt, pepper and garlic. Its packaging makes it an ideal product for resale. For a starter, it will be appreciated simply placed on a slice of country bread with a few pickles.
A great classic in an ideal packaging for resale.
A tasty and simple recipe to enjoy with a slice of country bread and a few pickles.
This astonishing wild boar terrine is enhanced with a sweet Alsatian white wine, Gewurztraminer, and will pleasantly surprise you with its sweet/salty flavors.
The marriage between wild boar and summer truffle creates a unique and successful gastronomic experience. This combines pieces of wild boar meat, herbs and spices, and of course 1.3% summer truffle, which enhances the whole.
Rich in at least 8% whole morels, this high-end deer terrine will look great on your aperitifs or charcuterie platters accompanied by good country bread. Accompany everything with a Bordeaux wine, powerful but quite fine, a Margaux for example.
This wild boar terrine is enhanced by chestnut liqueur from the local Miclo house, located 6 km from the Nemrod workshop, for an authentically Alsatian product.
These spicy chicken rillettes are creamy and low in fat, with 98% of their ingredients from France. They are lightly spiced for a festive and original aperitif. They can be enjoyed on toast with a pepper olive or a spicy olive, or as an oriental sandwich with a candied lemon peel. For a club sandwich, toast two slices of sliced bread, spread with a little mayonnaise and a leaf of lettuce, place the rillettes generously on top and season with a spice of your choice. For homemade ravioli, use the rillettes as a filling for tasty homemade pasta in no time at all. Serve with a homemade butter and sage sauce.
This pâté de campagne à l'Armagnac, with its flavours of yesteryear and crunchy hazelnuts, is light and unsalted, with hazelnut slivers, juniper berries and an Armagnac jelly. With 96% of its ingredients from France, this pâté is ideal as a spread on lightly toasted farmhouse bread, accompanied by spiced shallots or thin slices of gherkin. It's also perfect on a platter with other spreads from Les Sept Collines, or with colourful homemade pickles for a touch of acidity.
This delicate terrine of 45% wild French venison, pork and 9% quince jelly is flavoured with Armagnac. Enjoy it as a gourmet aperitif or as part of a convivial meal, on thin slices of toasted farmhouse bread, accompanied by a Coteaux du Layon or Chinon Rouge to keep you close to the Sologne.
This terrine of 35% wild French pheasant, pork and 8% chestnuts is flavoured with white wine and 3% whisky. This terrine is perfect for a gourmet aperitif or a convivial meal, served on fresh bread toast and accompanied by a dry Vouvray or a red Cheverny.
A speciality of Touraine, the poire tapée is a pear that is dried and flattened using a traditional method designed to preserve it while concentrating its flavours. This terrine of 50% wild French deer, pork and chicken liver, includes 4% of poire tapée and is flavoured with Port. Serve it with a sweet Vouvray or a Saint-Nicolas-de-Bourgueil. This Weck verrine is just as suitable for room service as it is for a selection of delicatessen products.
This Raboliot duck terrine is an artisanal culinary speciality from Sologne, prepared with wild duck and a special blend of spices. This 45% French wild duck terrine, with smoked bacon and chicken livers, is flavoured with smoked paprika, honey, parsley, rosemary and coriander. This terrine is ideal for a gourmet aperitif or a convivial meal, often served on fresh bread toast with a Chinon or Pouilly-Fumé wine.