MEAT | PORK | French porc

French lightly salted pork kakos vacuum packed x4 ±2kg

310103

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. Location in store: Atelier Boucherie - 1/2 sel

French origin

a piece ≃ 2 Kg