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 |
4,668 Kcal or 19,544 Kj | 96 gr | 8 gr | 473 gr |
233 % | 37 % | 1 % | 72 % |
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: Confit of carrots with bacon, Pâté de campagne, Sausagemeat, Surf and turf club sandwich, Sunday night pasta, ... All | |
Ham: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Mozzarella pasta bake, Two-cheese quiche, Mini Mont d'Or fondue with "spuds in blankets", Grilled ham and bechamel sandwiches, ... All | |
Lard: You can check-out other recipes which use it, like for example: Two-cheese quiche, Bacon rolls, Truffade, Soup Cornouaillaise, Cured Pork Belly With Lentils, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, How to cook pasta properly, Gravlax, How to prepare endives , How to prepare Jerusalem artichokes, ... 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.