Butchery | French pork

French lightly salted pork kakos vacuum packed x4 ±2kg

A piece of charcuterie tradition for your stews and regional specialities Pork kakos, carefully selected and prepared by the Atelier Boucherie de Le Delas, is a cut from the pig's head (often including the temple or cheek) that is meticulously trimmed and cured using a traditional semi-salted method. Sourced from French-bred pigs, this cut is distinguished by its unique texture, combining tender meat with slightly gelatinous parts, which gives it an incomparable creaminess after slow cooking. It is vacuum-packed in packs of four, allowing for precise portion control for restaurateurs and caterers. Professional uses, preparation and storage: ► Culinary uses: A centrepiece of regional dishes, kako is ideal served with salted pork and lentils, an Auvergne stew or kig ha farz. It can also be shredded after slow cooking to be used in terrines, headcheese or to add texture and flavour to vegetable stews. ► Preparation: As this is a lightly salted product, it is recommended to desalt it in cold water for a few hours beforehand, depending on the desired level of saltiness. Then place the pieces in a pan of cold water with aromatic herbs and simmer over a low heat until the meat is perfectly tender. ► Storage: Fresh, vacuum-packed product, to be stored in a refrigerated environment between 0°C and +4°C. This method of preservation ensures the product retains its excellent quality and guarantees that its organoleptic properties are maintained until it is prepared in the kitchen.

Rack of french pork vacuum packed ±2.5kg ⚖

Rack of pointless french pork with bone ±4.5kg

Rack of pointless and boneless french pork ±4kg

French pork neck ribs vacuum packed ±450g ⚖

French pork first ribs vacuum packed ±450g ⚖

French pork neck end with bone vacuum packed ±3.5kg

French pork boneless neck end ±2.5kg

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.

Sliced french pork vacuum packed ±2.5kg

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.

French pork escalope x5 ±850g

A versatile cut of meat for high-quality everyday cooking. This pork escalope, selected by the Le Delas Butchery Workshop for its French origin and fine grain, is an essential cut for commercial and catering establishments. Carefully cut to ensure a consistent thickness, it cooks evenly and quickly, ensuring smooth operations during peak service times. Its tender, lean meat makes it an ideal base for a wide range of culinary creations, combining cost-effectiveness with customer satisfaction. Professional uses, preparation and storage: ► Culinary uses: Perfectly suited for preparation as a Milanese cutlet (breaded), simply pan-fried with a cream and mushroom sauce, or rolled into meatloafs. Its texture also allows it to be sliced thinly for quick stir-fries in a wok or Asian-inspired dishes. ► Preparation: To preserve the meat's tenderness, it is advisable to sear the cutlet over a high heat in hot fat, then finish cooking through quickly to prevent the fibres from drying out. Its standardised cut makes it easy for professionals to calculate the cost per portion. ► Storage: A fresh product that must be stored in a refrigerated environment between 0°C and +4°C. Packaged in packs of 5, this presentation allows for quick use whilst ensuring compliance with the strictest hygiene standards of the Le Delas Butchery Workshop.

French pork tenderloin vacuum packed ±450g ⚖

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.

Boneless end of french pork tenderloin vacuum packed ±170g ⚖

French pork raw liver vacuum packed ±140g

French pork throat vacuum packed ±1.5kg ⚖

French pork chops vacuum packed ±1kg ⚖

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.

French pork ham with bone ±12kg

French pork back knuckle of ham vacuum packed ±1kg

French pork fore knuckle vacuum packed ±800g

French pork cheek ±500g

French pork kakos vacuum packed ±1.5kg ⚖

French pork tongue vacuum packed ±1.2kg

French pork boneless loin ±7kg

French pork loin with bone ±14kg

French pork blade with bone vacuum packed ±1.5kg

French pork boneless blade vacuum packed ±2.5kg

Fresh sliced french pork belly without mincing ±2.5kg

French no-mince pork belly with bone ±3kg

French pork semi-salted belly without mincing boneless ±2.5kg

Pork neck end roast vacuum packed ±2kg ⚖

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.

Sauted french pork vacuum packed ±2.5kg

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.

French pork spare ribs vacuum packed ±700g

French pork spare ribs vacuum packed ±1kg ⚖

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.

Rack of free-range french pork on the bone ±5kg

Free-range french pork belly on the bone ±5kg

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.