Pork belly or fatback cured in dry salt or brine, firm and intensely savoury, used less as a meat in its own right than to lard and season a pot. Diced or sliced, it renders its salted fat and deep pork flavour into stews, soups and braises. Blanched first to draw off excess salt, it is a backbone of French country cooking.
Where it comes from
Salt-cured pork belly or fatback, a traditional preserved fat-and-flavour base of French country cooking.
In the kitchen
Blanched, diced and rendered into stews, soups and braises for salt, fat and savour.
Nutrition (per 100g)
~540kcalCal
~6.0gProtein
~57.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
