Also called Ventrèche in the South-West, this pork belly is boned and trimmed so that it will keep after curing. It is then rubbed by hand with a mixture of salt, spices and pepper.
Tasting: The rolled breast lends itself to many recipes, each more succulent than the last: stews, soups, raclettes, gratins... let your imagination run wild or simply enjoy it plain, like thinly sliced raw ham.
Rolled brisket made with French pork belly.
DLC: 180 days
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