Last modified on: October 3rd 2019
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
33 min. | 6 hours 13 min. | 6 hours 46 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
9,335 Kcal or 39,084 Kj | 193 gr | 15 gr | 945 gr |
467 % | 74 % | 1 % | 143 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
527 Kcal or 2,206 Kj | 11 gr | 1 gr | 53 gr |
26 % | 4 % | <1 % | 8 % |
Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Cassoulet, Larded pork tenderloin, Melt-in-the mouth meat and vegetables in a sealed casserole, Involtini-Style Filet Mignon , Rillons de Tours, ... All | |
Ham: You can check-out other recipes which use it, like for example: Ham pasta bake, Mini Mont d'Or fondue with "spuds in blankets", Hasselback or "Swedish-style" potatoes, Auvergnat tartines, Escalope cordon bleu, ... All | |
Lard: You can check-out other recipes which use it, like for example: Flamiche, Soup Cornouaillaise, Truffade, Hearty potato and ham gratin, Bacon rolls, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: How to cook pasta properly, How to prepare spinach, How to prepare Jerusalem artichokes, Mackerel rillettes, Salmon marinated like herring, ... All |
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2) No because real pork is not fat enough, and there is ham.
3) Yes but instead of ham only, you should keep streaky bacon.