Half rolled pork belly ±1.5kg

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

❄️ All our fresh products are sent in specially designed insulated packages including cooling gels allowing them to be kept cool throughout the journey.