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 |
3,116 Kcal or 13,046 Kj | 64 gr | 5 gr | 316 gr |
156 % | 25 % | <1 % | 48 % |
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: Larded pork tenderloin, Confit of carrots with bacon, Hamburgers, Eggs Arsène, Cassoulet, ... All | |
Ham: You can check-out other recipes which use it, like for example: Bistro celery salad, Hearty potato and ham gratin, Mini Mont d'Or fondue with "spuds in blankets", Potato and two ham gratin, Auvergnat tartines, ... All | |
Lard: You can check-out other recipes which use it, like for example: Flamiche, Two-cheese quiche, Rillons de Tours, Hearty potato and ham gratin, Truffade original, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Gravlax, How to prepare endives , How to prepare Jerusalem artichokes, How to prepare white beans, ... 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.