Gascon Pork, a rare breed raised slowly between woods and meadows, fed naturally on grass, acorns, fruit, leaves, and grains, yields meat rich in nutrients that are wholesome, particularly due to its high-quality fat with cholesterol-lowering properties.
Beyond the quality of the pig, we guarantee cured meats (and charcuterie) without any additives, saltpeter, or nitrites.
Triques, saucissons and sausages
With this meat, we prepare a 'mêlée'—a mixture of sorted meats and hard fats that are stuffed into casings of different sizes.
The size of the casing determines the ageing time and thus the final taste of the product.
The larger the casing caliber, the longer the ageing and the more powerful and complex the flavor.
Our trique is stuffed into a 70cm sow rosette casing.
It is aged for 120 to 180 days; its taste is powerful, with exceptional aromatic complexity and length on the palate.
After 4 months in the cellar with the hams, it returns to the drying room for finishing.
Our saucisson has a medium caliber and is aged for 60 days. Its taste is pronounced with a beautiful length on the palate.
Our Gascon Pork sausage, with its small caliber, is aged for 20 days and its flavor is mild and fruity.
Aged Coppa-Echine
The échine is the continuation of the shoulder, at the front of the loin.
It is from this cut that the Italians make coppa.
We age it without a casing to preserve the specificity and softness of this semi-fat cut.
After salt maturation, the coppa échine is aged for approximately 6 months.
Fresh Coppa-Echine is one of the most flavorful parts of the pig.
Once the ageing is complete, it offers intense flavor: a complex, profound taste with a length on the palate worthy of fine wines.
We enjoy it in thin slices that melt in the mouth.
It is one of our most requested cuts.
Very limited quantities, for discerning connoisseurs only!
Filet with Espelette pepper
We wanted to prepare this filet (known as lomo in Spain or lonzo in Corsica) to preserve the finesse and tenderness of this cut.
After a 2-month salt maturation and a 'short' drying/ageing period of about 45 days, you can enjoy an aged Gascon Pork filet with a mild flavor, enhanced by the light and aromatic heat of the organic Espelette pepper from our producer.
The filet with Espelette pepper is a delight to share with loved ones, in thin slices or sticks.
Or as truffle butter rolls, a signature Maison Duler recipe.
Lard with aromatics
Lard is the fatback, the hard fat located on the animal's back.
At Maison Duler, the lard with aromatics is dried and aged whole.
After at least two months of salt maturation, we place it in the drying room with the hams for about 3 months so it absorbs their fragrances and loses much of its moisture.
We then rub it with a blend of aromatics, predominantly rosemary, bay leaf, juniper, and garlic.
Then we let it infuse for at least another 2 months before it reaches your plate.
The bay leaf and rosemary grow almost wild on our estate and are harvested fresh; all other aromatics come from certified organic suppliers.
This lard with aromatics does not release any water and holds its shape remarkably well during cooking.
We use it for:
- terrines,
- our handcrafted three-meat pâté en croûte,
- or simply raw in thin slivers, on a slice of toasted bread, warm asparagus, a scallop...
- or in many other ways!
Aged ventrèche
The Gascon Pork ventrèche is located on the underside of the animal and includes the belly.
It is produced in the same way as ham, first undergoing a 2-month salt maturation followed by 4/5 months of drying and then cellar ageing.
After ten months of ageing (and sometimes up to 24 months), the ventrèche develops ham-like flavors.
You can enjoy it as it is, or warm it or cook it; it is the Swiss army knife of pork.
