Lomo – Air dried peppered pork
Lomo is a Spanish speciality made from the pig’s most delicate part: the filet mignon. Without containing any fat, Lomo has, after marinating, salting and drying, a dew flesh and a tender texture. To be preferably consumed thinly sliced.
Cooked ham is a salted pork leg which has been boiled for long hours on a very low heat. BALIBEL’s cooked ham is a high quality ham produced from fresh, not frozen pork legs, without adding phosphates or any other preservatives.
Smoked back bacon
Bacon-cured and smoked pork loin is known as back bacon.
Smoked streaky bacon
By smoking meat and fat from a pork belly, one obtains streaky bacon. Cut into small pieces, it will become bacon cubes.
BALIBEL’s smoked ham is made from a cured pork leg, which underwent a patient smoking with coconut wood before being air dried for a whole year. As first quality ham, its subtle texture and natural flavour give satisfaction to the most demanding palates.
Coppa is a traditional Italian cold cut made from air dry-cured boneless pork loin. After having been salted, dried and refined in a maturation period of six months, a slice of coppa shows a red colour veined with white rose.
Culatello is originally an Italian ham only obtained from the rear muscle of pork’s thigh. It is dry salted, wrapped in a large mesh net and must be refined over a period of twelve months. In a red-veined white, BALIBEL’s Culatello tastes sweet and delicate.
Chorizo - spicy meat sausage
Chorizo is an Iberian sausage made from a mix of pork and beef. The spicy seasoning contains paprika, therefore its rusty and slightly fruity taste. BALIBEL’s Chorizo is best served thinly sliced as an accompaniment to aperitif time.
Air dried sausage
This ‘saucisson sec’ is an air-dry cured pork sausage. Made generally with coarsely ground pork meat, seasoned with black pepper and garlic, it is then dried in a natural casing. BALIBEL’s ‘saucisson sec’ is sold sliced or in a whole.
Sopressata is an air-cured Italian sausage from Italy, made from coarsely ground pork meat cut into small pieces. Seasoned with black and red pepper and garlic, the BALIBEL Sopressata’s taste is halfway between a spicy sausage and chorizo.
Figatelle - pork liver sausage
Corsicans call this sausage 'Figatellu'. It mainly consists of meat and pork liver, smoked and air-dried. BALIBEL’s Figatelle has a strong taste of liver and is eaten raw.
Potted pork (pork rillettes) is made from pork that has been slowly cooked in its own fat for many hours, after having been crumbled by hand and seasoned with a bunch of herbs and spices that BALIBEL has the secret. BALIBEL’s potted pork is sold in a pot with a thin layer of fat on the surface. Practical and easy to spread, it often is consumed as a sandwich.
Minced pork pâté
Minced pork pâté is a delicious French country-style pâté made from minced pork. BALIBEL adds a small amount of pork liver to delight the palate.
Pork liver pâté
Pâté forestier is a fine blend of pork liver and a little amount of pork fat flavoured with garlic.
BALIBEL’s pâté forestier is best consumed spread as a sandwich.
Head cheese or brawn is a cold cut made with small pieces of pork’s head, like cheeks, snouts or tongue. BALIBEL’s head cheese has been cooked with carrots and turnips and flavoured with multiple spices (shallot, onion, garlic, thyme, clove, parsley, etc..) and sprinkled with Arum-Arum.