Butchery | French pork | Le Delas Rungis
Butchery | French pork
Pork loin is a boneless cut from the neck of the animal, renowned for its marbling, which gives it exceptional flavour and tenderness. Sourced from pigs born, reared and slaughtered in France, this loin is sold in pieces weighing approximately 2.5 kg. This cut is particularly suitable for slow cooking, guaranteeing tender, melt-in-the-mouth meat. This product, selected for you by Le Delas Rungis, is part of a commitment to impeccable quality and traceability for catering professionals.
Culinary uses:
► Pork loin is ideal for slow, long cooking, which brings out its tenderness and flavour.
► Roasted at low temperature: A whole loin roasted in the oven at a low temperature (around 110°C) for several hours becomes melt-in-the-mouth, perfect for shredding.
► Simmered in a stew: Cut into pieces, pork loin is the ideal base for dishes with sauce, such as a pork stew with winter vegetables.
► Grilled on skewers or as steaks: Cut into thick slices, it can be marinated and grilled on the barbecue. The right amount of fat prevents the meat from drying out and makes it more flavourful.
Storage and preparation tips:
This product should be stored in the refrigerator between 0°C and +4°C.
These French pork strips are strips of pork meat, prepared in our dedicated workshop by the Le Delas butchery teams. Our expert cutting techniques ensure that the strips are of a consistent thickness, allowing for quick, even cooking that preserves the tenderness of the meat.
Professional culinary uses:
Pork strips are a quick and economical solution for many dishes. Their quality is guaranteed by the French origin of the cuts selected by our butchers:
► Quick stir-fries and simmered dishes: ideal for preparations such as strips with mustard, curry, paprika, in sauce or cream.
► Daily specials: tender and easy to cook, perfect for smooth and consistent service.
► Garnishes: used to garnish pasta dishes, salads or bowls.
► World cuisine: easily incorporated into Asian, Middle Eastern or Mediterranean recipes.
► High-quality catering and institutional catering: suitable for ready meals, hot buffets and meal trays.
► Sous-vide or low-temperature cooking: preserves the tenderness and natural flavour of the meat.
► Speed: their thinness allows for very short cooking times over high heat, ensuring fast service and considerable time savings.
Storage and preparation tips:
► Storage: Fresh butcher's product. Store at above-zero temperatures (0°C to 4°C).
► Preparation: For stir-fries, cook in small quantities over a very high heat to sear the meat.
This french tenderloin, or french filet mignon, is a small, delicate and tender piece of pork that is still referred to as "mignon" even though it is no longer tied up like it used to be to make it easier to skewer. It is easy to prepare, marinated or not, whole or in pieces. It can be roasted in the oven or simmered in a casserole, preferably after gentle cooking to preserve its tenderness. It can be served in a whole host of recipes, particularly sweet and sour, with pumpkin, honey, dried fruit, onions, orange, rhubarb, but also simply with vegetables or in a crust for more festive occasions.
The grilled pork is a thin piece located along the blade, or the shoulder blade of the pig, and the rack of rib, or the top of its spine. It is a rare piece because you only get about 1kg per pig. Its fibers are long and its flesh is slightly oily, which gives it tenderness and flavor. This piece is ideally cooked in a pan, on the grill or on a plancha, preferably over medium heat so as not to harden it. Do not hesitate to make notches on each side before cooking in order to limit its duration. To preserve its tenderness, opt for an olive oil marinade a few hours before cooking.
Here is a roast pork loin, sold by the kilo, with an average weight per piece of approximately 2 kg. This piece is vacuum-packed to ensure excellent preservation and hygiene. Pork loin (or neck) is a cut that is particularly popular with butchers for its tenderness and marbling, i.e. the intramuscular fat that prevents the meat from drying out during cooking. This roast is made from pork sourced in France.
Professional culinary uses:
The loin roast is an economical and delicious cut that is very tolerant to cooking, ideal for traditional and institutional catering:
► Slow roasting: Perfect for low-temperature cooking or slow roasting, allowing the fat to melt and give the meat maximum flavour and tenderness.
► Stews: Can be braised or cut for stews (such as caramelised pork or pork stews), where its marbled texture shines.
► Pulled pork: This cut is the cut of choice for making the famous "pulled pork" after long stewing or barbecuing.
► Cost control: Purchasing by the kilo for a 2 kg cut allows for good control of material costs for large quantities of dishes.
Storage and preparation tips:
► Storage: Fresh product to be kept cold (storage temperature not specified, but typically between 0°C and +4°C). Vacuum packing extends its shelf life. As the meat is fresh, it can be frozen upon receipt.
► Preparation: For roasting, it is advisable to sear the meat before cooking it slowly to develop the flavours. Leave to rest after cooking.
► Origin: The "French pork" label is an asset for promoting the product's origin to customers.
This French pork sauté comes from animals raised in France, guaranteeing quality, freshness and traceability. Vacuum-packed, each bag weighs approximately 2.5 kg and contains tender, flavourful meat, ideal for slow cooking to bring out its full flavour.
In restaurants, catering or professional kitchens, this pork sauté can be used in stews, tagines or traditional French recipes. It goes perfectly with seasonal vegetables or aromatic sauces, and is also suitable for preparing jars or trays for takeaway sales. Vacuum packaging ensures optimal preservation and convenient handling for professionals.
A best-seller from our butchery selection, these pork ribs are a prime cut for roasting or barbecuing. They come from pigs born, raised and slaughtered in France, and offer meat that is both tender and flavourful. The product is sold in pieces weighing an average of 1.30 kg. This product has been carefully selected by Le Delas, your wholesaler in Rungis, to ensure you receive a product with impeccable traceability and authentic flavour.
Pork ribs are highly prized for their melt-in-the-mouth texture after long cooking. They can be prepared in savoury or sweet and savoury versions and go perfectly with many spices and sauces.
► Barbecued pork ribs: the most classic recipe, marinated in barbecue sauce, honey and spices.
► Glazed pork ribs: an Asian dish, glazed with soy sauce and honey, served with rice and sautéed vegetables.
► Oven-roasted pork ribs: a simple and effective option, seasoned with herbes de Provence, garlic and a drizzle of olive oil.
► For a pot-au-feu or stew: pork ribs add a rich flavour and melt-in-the-mouth texture to slow-cooked dishes.
This farm-raised pork belly is a bone-in cut weighing approximately 3kg. Sourced from pigs raised in France, it is renowned for its flavourful meat and just the right amount of fat, which gives it a beautifully tender texture after cooking. It is ideal for chefs and caterers looking for a meat with character that is both economical and versatile. Carefully selected by Le Delas, your wholesaler in Rungis, this farm-raised pork belly guarantees authentic flavour and impeccable quality.
Culinary uses:
Pork belly lends itself to many preparations, from the most traditional to the most creative, particularly for stews and slow-cooked dishes.
► Oven-glazed: Once roasted, it can be glazed with a sauce made from honey, soy sauce and ginger for a sweet and savoury version.
► In rillettes or confit: Its high fat content makes it an ideal base for homemade rillettes or for slow-cooking in its own fat.
► Barbecued: Cut into thick slices and marinated, it is perfect for grilling.
► For stews: Cooked slowly with vegetables and spices, this cut adds depth of flavour to stews and soups.
Storage and preparation tips:
This fresh product should be stored in the refrigerator between 0°C and +4°C. For melt-in-the-mouth meat, slow cooking is recommended, whether in the oven, in a casserole dish or on the barbecue.
