Considering the growing importance of modern, convenient & accessible cooked meat, which is therefore sliced to facilitate its consumption, “Salaisons Chambost” have for several decades acquired well-known skill in the supply of slicing bars of dry Lyon cooked meat.
“Lyon Slab” obviously has a special place in this range.
A very characteristic product of Lyon dry cooked meat, the “Lyon Slab” (or Block) perpetuates the tradition of a dry specialty with a large generous slice, giving a rather supple texture reserved for discriminating people.
This very large format requires advanced technical know-how in terms of drying, on which “Salaisons Chambost” relies to offer a product with optimal drying and uniformity from the periphery to the heart of the slice.
It is presented in an ovoid bar of about 7.5 kg, vacuum-packed, and is obtainable in a Natural version, coated with pepper (the most widespread), coated with herbs (to bring a Mediterranean touch) and finally with “Beaufort” AOP (Protected Designation of Origin), thus marrying Lyon cooked-meat skill with the cheese-making tradition of the Alps.
Historically popular format, the “Beaujolais Nature” Slab is a cousin of “Rosette de Lyon”, with a mixture of fat and lean pork, minced, spiced and cured for more than 8 weeks.
It is presented in an ovoid bar of approximately 7.5 kg, vacuum-packed.
The best-known variant of this recipe consists of coating this large slice of slab with pepper, obviously giving the product an assertive character, for lovers of a pronounced taste!
It is presented in an ovoid bar of approximately 7.5 kg, vacuum-packed.
More accessible in taste, the “Lyon Slab” coated with herbs offers a sunny flavour to the “Lyon Slab” – to vary the pleasure.
It is presented in an ovoid bar of approximately 7.5 kg, vacuum-packed.
This exclusive recipe is the alliance of Lyon cooked meat Know-how with inclusion of « Beaufort » AOP (Protected Designation of Origin) or Hazelnuts.
They are presented in an ovoid bar of approximately 7.5 kg vacuum-packed.
