Canned pâtés and terrines, Bigorre pork, Armagnac duck...

Venison terrine with armagnac 65g DUCS DE GASCOGNE | JEAN DE VEYRAC

This terrine is prepared without colouring or preservatives.

Basque pâté 1.6kg MAYTE

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.

Traditional Noir de Bigorre pork pâté jar 180g TERROIR PYRÉNÉES

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.

Traditional french pork pâté with Espelette chilli pepper jar 180g TERROIR PYRÉNÉES

This pâté with Espelette pepper is presented in packaging ideal for resale.

French pork pâté with Espelette chili tin 1.6kg TERROIR PYRÉNÉES

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.

Traditional Noir de Bigorre pork and porcini mushrooms pâté jar 180g TERROIR PYRÉNÉES

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.

Noir de Bigorre pork pâté tin 1.6kg TERROIR PYRÉNÉES

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.

Traditional french pork country-style pâté jar 180g TERROIR PYRÉNÉES

A great classic in an ideal packaging for resale.

Traditional french pork country-style pâté tin 1.6kg TERROIR PYRÉNÉES

A tasty and simple recipe to enjoy with a slice of country bread and a few pickles.

Gourmand terrine green peppercorn jar 90g MICOULEAU

Duck terrine with armagnac french pork jar 90g MICOULEAU

Rustic terrine Lomagne's treasure jar 90g MICOULEAU

Duck terrine with armagnac tin 200g MICOULEAU

Porcinis mushroom terrine tin 200g MICOULEAU

Country-style pure pork c pâté tin 200g MICOULEAU

Espelette chilli pepper terrine jar 90g MICOULEAU

Gourmet french pork terrine with porcini mushrooms jar 90g MICOULEAU

Quail terrine with armagnac tin 200g MICOULEAU

Guinea fowl terrine with armagnac tin 200g MICOULEAU

Wild boar terrine tin 200g MICOULEAU

Country-style green pepper pâté tin 200g MICOULEAU

French wild boar terrine with summer truffle 1.3% verrine 180g NEMROD

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.

Wild french deer terrine with morels verrine 180g NEMROD

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.

French wild boar terrine with pear and chestnut liqueur verrine 180g NEMROD

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.

Spicy chicken rillettes 100g jar SEPT COLLINES

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.

Country pâté with Armagnac jar 100g SEPT COLLINES

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.

Venison apple and quince terrine verrine 200g L'ATELIER DU LOUP

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.

Pheasant terrine with chestnuts and whisky verrine 200g L'ATELIER DU LOUP

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.

Venison and pear terrine verrine 200g L'ATELIER DU LOUP

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.

Raboliot-style duck verrine 200g L'ATELIER DU LOUP

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.

Pork knuckle in jelly tin 200g MICOULEAU

This Jambonneau à la gelée is an iconic example of French gastronomic expertise. Made from French pork shank, this product stands out for its tenderness and excellent flavour. The meat is slowly cooked and coated in a delicate, fragrant jelly that preserves all its flavours. Delas has chosen to stock this speciality for its authenticity and versatility, offering chefs, hoteliers and caterers an ideal base for creating classic cold starters or generous hot dishes. Culinary uses, preparation and storage: This product is an excellent choice for adding variety to your menus and bringing a traditional touch to your dishes: ► Cold service in restaurants and bars: Sliced and served chilled, it is the perfect accompaniment to tapas and charcuterie platters, garnished with a few gherkins and a dash of mustard. ► Hot service: This ham hock is perfect for enriching a homemade cassoulet, adding a melt-in-the-mouth texture and characteristic flavour to your stews. ► Storage: Sterilised product with excellent stability at room temperature in a dry, temperate place. Once opened, must be kept refrigerated and consumed within 48 hours.