Small artisanal savory ±1.2kg

Petit salé or petit-salé is a traditional cooking recipe from French cuisine, based on salted pork, generally cooked with lentils or vegetables.

Historically it was prepared by alternating layers of meat and layers of salt in an earthenware container.

A traditional French dish, petit-salé is often composed of ham or breast, loin or ribs, immersed for a certain time in brine, in order to better preserve it.

Country of production France

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