Culinary Ingredients
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Examples
of applications


MEAT BASED CULINARY INGREDIENTS
CHORIZO, ROSETTE, DRIED & COOKED HAMS, BAYONNE, PARMA, SAN DANIELE, SERRANO, GRISONS, BRESAOLA, PANCETTA, COPPA, BACON

 SLICES of CHORIZO pure pork
* Diameter of slices 32 mm
* Slice of 3 mm or 4 mm
* Recipes fit to usual application (paellas, pizzas) or innovative ones: brings a typical spicy and meaty flavour, and a nice natural red colour
* Chilled with 63 days BB date
  Packagings :
- Blue PE bag of 3, 5 or 10 kg / modified atm.
- 500 g trays / modified atm.

CHORIZO in CUBES/CHUNKS of 10x10x10 mm
CHORIZO in 'STAMPS' of 10x10x4 mm
* Chorizo pure pork without artificial coloring nor polyphosphate
* Ideal for applications as inclusion or topping
* Chilled with 63 days BB date

Blue PE bag of 3, 5 or 10 kg / modified atm

MINI CHORIZO
* Tidbit of about 5 g and around 3 cm length
* Chilled with 60 days BB date

Bag of 500 g
CHORIZO in STRIPES
* Chilled with 30 days BB date 		Tray of 500 g
CHORIZO to PAN (mild or strong)
* With natural casing
* Chilled with 45 days BB date 		1.65 kg bag
manufactured in

MINI SAUCISSON
Length 45 mm Diameter 10 mm

 Bag of 500 g
50 days BB date
manufactured in
 		MINI SAUCISSON with WALNUTS
Length 45 mm Diameter 10 mm		 Bag of 500 g
50 days BB date
manufactured in
 		SAUCISSON BLOCK
with fine grinding		 BLOCK of about 5.6 kg and 1 meter length
Ready-to-slice : the resulting '½ moon' slice is about 90 mm wide and 70 mm high
manufactured in

ROSETTE Ø 85 mm

HALF BLOCK ready-to-slice. Length ~ 45 cm.
Around 5.7 kg under vacuum. 50 days BB date
SLICES 500 g pack = around 48 slices
60 days BB date
manufactured in
 		DRIED CURED HAM WHOLE DEBONNED ready-to-slice. Around 5.3 kg
STRIPES 500 g tray. 30 days BB date
manufactured in
 		SUPERIOR CURED DRIED & SMOKED HAM of SAVOIE WHOLE DEBONNED ready-to-slice. Around 5.5 kg
50 days BB date
manufactured in
 		RAW CURED DRIED HAM WHOLE DEBONNED ready-to-slice. Around 5.5 kg
STRIPES 500 g tray. 30 days BB date
SLICES around 500 g. 60 days BB date
FROZEN ENDS bag of ca. 5 kg. 18 months BB date
manufactured in
 		JAMBON CUIT FALSE SLICES env. 3 kg s/vide. 10 days BB date
ENDS ca. 3 kg under vacuum. 21 days BB date (when delivered)

manufactured in
BAYONNE HAM
' JAMBON de BAYONNE - PGI'		 WHOLE DEBONNED ready-to-slice. Around 5.5 kg
50 days BB date
manufactured in
 VIANDE des GRISONS - PGI
('Bündnerfleisch') 		BLOCK ready-to-slice ~ 950 g
50 days BB date
manufactured in
 COBOURG HAM
JAMBON de COBOURG		 WHOLE DEBONNED BLOCK ready-to-slice
Around 7.95 kg. 70 days BB date
manufactured in
 PARMA HAM - DOP
JAMBON de PARME - DOP		 WHOLE DEBONNED ready-to-slice, under vacuum
Minimum 12 month maturation / drying
Between 6.5 and 8 kg. 105 days BB date
manufactured in
 SAN DANIELE HAM - DOP
JAMBON SAN DANIELE - DOP		 WHOLE DEBONNED ready-to-slice, under vacuum
Minimum 12 month maturation / drying
Between 6.2 and 7.7 kg. 105 days BB date
manufactured in
SMOKED RAW HAM
JAMBON CRU FUMÉ		 WHOLE DEBONNED ready-to-slice, under vacuum
Minimum 7 month maturation / drying
Between 5.8 and 6.3 kg. 105 days BB date
manufactured in
 BRESAOLA PUNTA D'ANCA
of BEEF
(~ 200 x 110 x 90 mm)		 HALF BLOCK ready-to-slice
Around 1.5 kg. 105 days BB date
manufactured in
 DRIED COPPA
salted with DRIED SALT
 WHOLE ready-to-slice. Around 1.3 kg.
50 days BB date
manufactured in
 PANCETTA
salted with DRIED SALT		 WHOLE ready-to-slice. Around 1 kg.
90 days BB date
manufactured in
 MORTADELLA di BOLOGNA IGP
with PISTACCHIO
Ø 240 mm L 500 mm		 WHOLE ready-to-slice. Around 16 kg.
49 days BB date
manufactured in
 SPECK HAM
(~ 7x18x28 cm (hxlxL))		 WHOLE ready-to-slice. Around 2.5 kg.
84 days BB date
manufactured in
 JAMON SERRANO - STG WHOLE DEBONNED ready-to-slice
Around 5 kg. 180 days BB date
STRIPES 500 g. 30 days BB date
  manufactured in
 JAMON IBERICO ("Pata Negra") WHOLE DEBONNED ready-to-slice
  CURED SMOKED BACON
Ø 85 mm L 200 mm 		HALF ready-to-slice, under vacuum
Around 1.7 kg. 30 days BB date

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