Semi-salted pork | Ribs - Ribs - Breast

The go-to cut for rich stocks and authentic slow-cooked dishes. The lightly salted pork rib, selected by Le Delas's Butchery Workshop, is an essential cut for traditional cooking. Carefully prepared in brine, this marbled cut offers a perfect balance between flavourful meat and cartilage, ensuring exceptional tenderness when cooked. Packaged in an 11-litre bucket weighing approximately 7 kg, this format is specifically designed for the needs of brasseries and caterers seeking high-quality, rustic products. Professional uses, preparation and storage: ► Gastronomic applications: It is the cornerstone ingredient of iconic dishes such as petit salé with lentils, Auvergne potée or choucroute garnie. During cooking, the fat and collagen are released, infusing the vegetables and pulses with a unique depth of flavour. It can also be served cold, cut into pieces in a snout salad or a mixed terrine. ► Preparation: For perfect control of seasoning, it must first be desalted in cold water. Submerge the piece in a large volume of water for a few hours before starting a slow, covered cook in a gently simmering liquid (water or flavoured stock). This method ensures tender meat that falls easily from the bone. ► Storage: This product must be stored in a positive-temperature cold room, between 0°C and +4°C. Keeping the cuts in their original brine within the airtight bucket is essential to ensure the meat is protected and its flavours remain stable until use.