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 |
346 % | 55 % | 1 % | 106 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
527 Kcal or 2,206 Kj | 11 gr | 1 gr | 53 gr |
20 % | 3 % | <1 % | 6 % |
Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Larded pork tenderloin, Sausagemeat, Fried egg in bread, Pâté de campagne, Tartiflette, ... All | |
Ham: You can check-out other recipes which use it, like for example: Grilled ham and bechamel sandwiches, Ham à la Russe, Auvergnat tartines, Welsh (French Welsh Rarebit), Paté en croute (terrine in a pie crust), ... All | |
Lard: You can check-out other recipes which use it, like for example: Truffade, Truffade original, Cured Pork Belly With Lentils, Flamiche, Soup Cornouaillaise, ... All | |
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: How to cook pasta properly, Roast potatoes "à la provençale", How to prepare endives , How to prepare white beans, French bean salad with vinaigrette , ... 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.