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 | |||
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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 | |||
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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: Larded pork tenderloin, Tartiflette, Roast beef "like they do it in Santa Fe", Potatoes with bacon and herbs, Sausagemeat, ... All | |
Ham: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Two-cheese quiche, Mozzarella pasta bake, Potato and two ham gratin, Rice à l'italienne, ... All | |
Lard: You can check-out other recipes which use it, like for example: Two-cheese quiche, Truffade, Rillons de Tours, Soup Cornouaillaise, Bacon rolls, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Preserved lemons, How to prepare spinach, How to prepare Jerusalem artichokes, Foie gras cured in salt, Gravlax, ... All |
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The 2 comments already posted on this recipe
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.