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: "Land and sea" kebabs, Fried egg in bread, Rabbit terrine, Hamburgers, Tartiflette, ... All |
![]() | Ham: You can check-out other recipes which use it, like for example: Two-cheese quiche, Paté en croute (terrine in a pie crust), Potato and two ham gratin, Croque-monsieur potatoes, Brussels sprouts à la Lombarde, ... All |
![]() | Lard: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Flamiche, Truffade, Soup Cornouaillaise, Bacon rolls, ... All |
![]() | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Fish in a salt crust, Salmon marinated like herring, How to prepare endives , Foie gras cured in salt, How to prepare spinach, ... 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.