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 |
18,670 Kcal or 78,168 Kj | 385 gr | 30 gr | 1,890 gr |
934 % | 148 % | 3 % | 286 % |
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, Boulangère potatoes, Rillons de Tours, Hamburgers, Involtini-Style Filet Mignon , ... All | |
Ham: You can check-out other recipes which use it, like for example: Ham pasta bake, Hearty potato and ham gratin, Mini Mont d'Or fondue with "spuds in blankets", Croque-monsieur, Mozzarella pasta bake, ... All | |
Lard: You can check-out other recipes which use it, like for example: Cured Pork Belly With Lentils, Truffade original, Bacon rolls, Rillons de Tours, Soup Cornouaillaise, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Fish in a salt crust, Gravlax, Foie gras cured in salt, How to prepare spinach, Pickled gherkins, ... 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.