Butchery | Semi-salted pork | Shanks - Hams

An essential ingredient in regional cuisine for your slow-cooked dishes. The Kakos demi-sel, selected by the Atelier Boucherie de Le Delas, is a traditional cut of pork that has been carefully prepared in brine. This product, a staple of rustic cuisine and regional recipes, stands out for its excellent shelf life and the tenderness of its meat after cooking. Packaged in an 11-litre bucket with a net weight of approximately 9.5 kg, it perfectly meets the needs of restaurateurs and caterers wishing to work with authentic products whilst optimising volume management. Professional uses, preparation and storage: ► Gastronomic applications: Kakos is an essential base for making stews, savoury dishes with lentils or traditional sauerkraut. Its salt content and texture enrich cooking broths whilst imparting a distinctive flavour to accompanying vegetables. It can also be cut into pieces to enhance rustic soups or country-style stews. ► Preparation: As with any lightly salted product, it is strongly recommended to desalt it in fresh water before cooking. The desalting time should be adjusted according to the size of the piece and the desired saltiness for your recipe. Once desalted, it should be cooked slowly over a gentle simmer to ensure a melt-in-the-mouth texture. ► Storage: Supplied in an airtight tub, this product must be stored in a refrigerated environment at a temperature between 0°C and +4°C. Ensure the meat remains fully submerged in its brine to preserve its organoleptic qualities and natural protection.