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 |
28,005 Kcal or 117,251 Kj | 578 gr | 45 gr | 2,835 gr |
1,400 % | 222 % | 4 % | 430 % |
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: Country-style spring pasta, Meatballs, Rillons de Tours, Eggs Arsène, "Land and sea" kebabs, ... All |
![]() | Ham: You can check-out other recipes which use it, like for example: Croque-monsieur, Endives , Auvergnat tartines, Potato and two ham gratin, Welsh (French Welsh Rarebit), ... All |
![]() | Lard: You can check-out other recipes which use it, like for example: Hearty potato and ham gratin, Truffade, Soup Cornouaillaise, Flamiche, Rillons de Tours, ... All |
![]() | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Gravlax, French bean salad with vinaigrette , Preserved lemons, Salmon marinated like herring, Roast potatoes "à la provençale", ... 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.