Butchery | Ready to cook | Pork

The refinement of a rare cut combined with Mediterranean freshness. The pork spider, an exceptional cut often referred to as ‘the butcher's cut', is enhanced here by a delicate marinade with hints of thyme and lemon. This very tender muscle, located in the pelvic bone, is distinguished by an extremely tender texture and natural marbling that guarantees maximum juiciness when cooked. Sourced from pigs born, reared and slaughtered in France (LPF label), this product benefits from a strong commitment to traceability and butchery quality. The marinade, made from lemon zest and juice combined with thyme, provides a subtle acidity and aromatic freshness that perfectly balance the richness of the pork. Professional uses, preparation and storage: ► Gastronomic applications: The spider cut is a prime choice for grill menus, seasonal specials or catering buffets. It is ideal for quick cooking on a griddle, grill or barbecue, where the marinade caramelises slightly without masking the meat's original flavour. It can be served whole for a generous presentation or sliced into thin strips to create delicious warm salads or fusion-style bowls. ► Preparation: For the best results, it is recommended to cook the product through whilst searing it quickly to preserve its characteristic tenderness. Its 2kg vacuum-sealed packaging ensures easy handling and consistent portioning for professional kitchens. ► Storage: Fresh product; must be stored between 0°C and +4°C. Once opened, the meat should be consumed promptly. The technical packaging guarantees impeccable food safety and protects the volatile aromas of the lemon and herbs.

The refinement of a rare cut combined with Mediterranean freshness. The pork spider, an exceptional cut often referred to as ‘the butcher's cut', is enhanced here by a delicate marinade with hints of thyme and lemon. This very tender muscle, located in the pelvic bone, is distinguished by an extremely tender texture and natural marbling that guarantees maximum juiciness when cooked. Sourced from pigs born, reared and slaughtered in France (VPF label), this product benefits from a strong commitment to traceability and butchery quality. The marinade, made from lemon zest and juice combined with thyme, provides a subtle acidity and aromatic freshness that perfectly balance the richness of the pork. Professional uses, preparation and storage: ► Gastronomic applications: The spider cut is a prime choice for grill menus, seasonal specials or catering buffets. It is ideal for quick cooking on a griddle, grill or barbecue, where the marinade caramelises slightly without masking the meat's original flavour. It can be served whole for a generous presentation or sliced into thin strips to create delicious warm salads or fusion-style bowls. ► Preparation: For the best results, it is recommended to cook the product through whilst searing it quickly to preserve its characteristic tenderness. Its 360g vacuum-sealed packaging ensures easy handling and consistent portioning in the kitchen. ► Storage: Fresh product; must be stored between 0°C and +4°C. Once opened, the meat should be consumed promptly. The technical packaging guarantees impeccable food safety and protects the volatile aromas of the lemon and herbs.

A classic barbecue dish, reimagined with the high standards of a French butcher. These carefully selected pork ribs are made from certified French pork (CC5901), guaranteeing strict compliance with production specifications. Perfectly trimmed, they are enhanced by a blend of Tex-Mex spices, herbs and tomato, offering a distinctive flavour profile: slightly smoky, spicy and rich. The quality of the raw material ensures excellent performance during cooking and meat that falls easily off the bone, whilst retaining optimal juiciness. This generous 6kg pack is specifically sized to meet the volume requirements of themed catering and event organisers. Professional uses, preparation and storage: ► Gastronomic applications: A staple of ‘Steakhouse' or ‘Smokehouse' menus, these ribs are perfect for serving on individual plates or sharing platters. They can be cooked in the oven at a low temperature for extreme tenderness, then finished on the grill or barbecue to achieve a caramelised, crispy crust. Their seasoning also makes them ideal for use in pulled meat preparations for premium burgers or tacos. ► Preparation: The product must be cooked through before serving. Modified atmosphere packaging preserves the freshness of the marinade and the texture of the meat right up until cooking. Handling is simplified to allow for quick dispatch to the kitchen during busy service periods. ► Storage: Must be kept between 0°C and +4°C. Once the packaging has been opened, it is advisable to use the product promptly. The best-before date guaranteed at dispatch offers considerable flexibility in stock management for chefs and managers.

The refined flavour of pork tenderloin combined with the aromatic freshness of the South The lomo, a classic cut of pork tenderloin, is prepared here using pigs born, reared and slaughtered in France, in accordance with the requirements of the CC5901 certification. Cut into 6 even slices, this lomo is enhanced by a Provençal marinade that combines carefully selected aromatic herbs (rosemary, thyme, savory, basil, marjoram, parsley and oregano) with a hint of mild spices (onion, garlic, coriander, turmeric). This recipe adds a sunny touch and a lovely fresh vegetable flavour that complements the delicacy and naturally tender texture of this lean meat (only 7% fat). Professional uses, preparation and storage: ► Gastronomic applications: This sliced Provençal lomo is ideal for adding a fresh twist to summer menus, brasserie boards or caterers' buffets. Its presentation in uniform slices of approximately 60g allows for precise portioning and even cooking. It lends itself beautifully to a quick sear on the plancha, grill or frying pan. Served with sun-ripened confit vegetables (ratatouille, tian) or a rocket and Parmesan salad, it makes for a tasty dish of the day that is quick to serve and visually appealing thanks to the herb markings. ► Preparation: To ensure the meat remains juicy and is safe to eat, the slices must be cooked through, preferably over a high heat to seal in the marinade without drying out the fillet. The pack of 6 slices (average net weight 360 g) is perfectly suited to smooth service and portion management. ► Storage: A fresh product to be stored at a positive temperature between 0°C and +4°C. Packaged in a modified atmosphere to preserve the vibrancy of its colour and the freshness of its flavours, it has a guaranteed use-by date of 10 days from dispatch. Consume promptly after opening.

The ready-to-grill butcher's selection to boost your summer menus This butcher's selection, born of Vallégrain's expertise, is an ideal turnkey solution to instantly meet the demand for seasonal grilled meats. Made from pigs born, reared and prepared in France, this platter combines two essential staples of summer terraces: 6 herb-flavoured chipolatas, with their flavourful meat stuffed into natural casings, and 4 slices of pork belly generously enhanced by a fresh marinade of thyme and lemon. This combination offers a perfect balance between the mildness of the aromatic herbs and the tangy freshness of the marinated pork belly, ensuring a colourful presentation and butcher-quality results on the grill. Professional uses, preparation and storage: ► Gastronomic applications: Specially sized for brasseries, bistros and event caterers, this set allows you to create mixed grill platters with no preparation or cooking time required. It is the star product for terrace menus, outdoor banquets or ‘barbecue' set menus. Served with seared sun-ripened vegetables, homemade chips or a seasonal salad, these cuts make for a generous, convivial main course that's very quick to serve. ► Preparation: Ready to cook, this assortment is ideal for quick searing on a griddle, grill or barbecue. To retain the tenderness of the pork belly slices and the juiciness of the chipolatas, it is recommended to cook them through over a medium-high heat, taking care not to pierce the sausages so as to retain their juices. ► Storage: A fresh product that must be stored in a positive cold room between 0°C and +4°C. Presented in a 760g tray under modified atmosphere packaging, this assortment ensures smooth stock management and impeccable hygiene. Find it directly in our Charcuterie section (Aisle 22) at Le Delas in the Rungis International Market.

This summer selection, created by Vallégrain, offers a comprehensive and varied solution to instantly satisfy your seasonal barbecue needs. Made in France from carefully selected meats, this platter combines the richness of three sausage recipes with the quality of a cut of pork fillet. It comprises 2 plain chipolatas, 2 herb-flavoured chipolatas, 2 pure pork merguez sausages with a delicately spicy character, and 4 slices of lean, tender pork loin, enhanced by a Provençal herb marinade. This mix of textures and flavours guarantees a colourful and appealing offering, whilst bringing a true butcher's touch to the grill. Professional uses, preparation and storage: ► Gastronomic applications: Designed to make life easier for restaurants, brasseries and caterers serving on outdoor terraces, this assortment allows you to offer a mixed platter without any prior preparation or the need to manage multiple ingredients. It is the ideal product for creating generous “Plancha” or “Barbecue” set menus, where the delicacy of the marinated lomo is balanced by the richness of the chipolatas and pure pork merguez sausages. Served with a mixed vegetable salad, chips or grilled sweetcorn, it makes for an unmissable summer main course. ► Preparation: Ready to use, the pieces are sized to ensure even cooking. Sear everything over a medium-high heat on a plancha, grill or barbecue. To retain the juiciness of the sausages and the tenderness of the lomo, it is advisable to cook thoroughly without piercing the casings to retain the cooking juices. ► Storage: A fresh product that must be stored in a positive-temperature cold room between 0°C and +4°C. Its 650g tray packaging ensures strict hygiene standards and excellent protection of the product's organoleptic qualities. Find it in our Charcuterie section at Le Delas in the Rungis International Market.

The delicacy of the fillet mignon enhanced by the wild freshness of wild garlic. The fillet mignon, the finest and most tender cut of pork, is showcased here by Saveurs des Mauges. Made from pork sourced in France (91%), these fillets are coated in a subtle marinade where wild garlic reveals its full aromatic range. This wild plant, prized for its delicate garlicky notes and fresh, herbaceous flavour, adds an elegant gastronomic touch without overpowering the meat's natural sweetness. The melt-in-the-mouth texture of the fillet mignon, combined with this spring-inspired seasoning, makes it a prime choice for discerning tables seeking to combine butchery tradition with aromatic originality. Professional uses, preparation and storage: ► Gastronomic applications: This premium cut is ideal for bistronomic restaurant menus or high-end catering services. It lends itself beautifully to being roasted whole in the oven, or sliced into medallions and seared in a pan for a quick and refined plated service. Served with herb-infused mashed potatoes or glazed seasonal vegetables, the fillet mignon with wild garlic makes for a memorable main course. ► Preparation: To preserve the exceptional tenderness of the meat, cooking to the centre is recommended, taking care not to overcook the product. ► Storage: Fresh product to be stored between 0°C and +4°C. Packaging in a modified atmosphere tray ensures the wild garlic retains its full flavour and the meat remains tender.