Salt Pork

Sauce tomate is one of the five classic mother sauces created by Escoffier. It’s usually made with a combination of mashed tomatoes, garlic, salt pork, carrots, onions, butter, flour, veal stock, thyme, bay leaves, salt, pepper, and sugar. T... READ MORE

Petit salé aux lentilles is a classic French stew made with salt pork and puy lentils. Apart from the two main ingredients, the dish also contains butter, stock, shallots, carrots, garlic, onions, and bouquet garni (bay leaves, thyme, parsl... READ MORE

This slow-cooked corn (hominy) and bean stew is made with vegetables (plantains, sweet potatoes, squash, and yams), meat (marinated pork, chorizo sausages, or tuna), and spices (bay leaves, garlic, and pimento). It is the perfect “poor man&r... READ MORE

Kig ha farz is a traditional peasant's dish from the French region of Brittany, and its origin is mostly associated with the ancient region of Léon. When translated into English from the Breton language, the name of this dish means meat... READ MORE

Pieds paquets, meaning feet and packets of tripe, is one of the finest and most unique dishes of Provençal cuisine. The dish is a specialty of Marseille and Sisteron, consisting of stewed lamb's feet and tripe that are filled with ... READ MORE

Komes is a traditional side dish originating from Ukraine. These potato balls are made with a combination of boiled, skinned, and mashed potatoes, onions, salted pork or bacon, salt, and pork fat. The chopped onions are cooked in pork fat until go... READ MORE

Poutine râpée is a traditional Acadian dish consisting of a boiled potato dumpling that is stuffed with salted pork. The dumplings can be made from grated or mashed potatoes, and they typically have a greyish color and bland flavor. T... READ MORE

Bouilli is a classic Québécois dish that is similar to the famous French pot-au-feu, made with inexpensive cuts of beef and salt pork, with vegetables such as carrots, turnips, cabbage, and potatoes. The combination of those... READ MORE

Olleta is a traditional rice dish originating from the Alicante province. Although the dish has a few variations, it’s usually made with a combination of Spanish rice, chickpeas, chestnuts, pumpkin, stock, olive oil, garlic, salt pork or bac... READ MORE

Garbure is a traditional thick soup from the southwest of France, consisting of meat, cheese, stale bread, and vegetables such as cabbage, peas, onions, or carrots. The soup is traditionally served as an evening meal over two courses, so the meat ... READ MORE

Äppelfläsk is a traditional dish that's made with a combination of butter, onions, tart apples, salt pork or bacon, and black pepper. The butter is melted, and the bacon is lightly browned in the butter. The onions are thinly sliced, the... READ MORE

Céleri paysanne is a traditional dish originating from Provence. The dish is usually made with a combination of crisp celery, salt pork, garlic, onions, carrots, white wine, bay leaves, olive oil, salt, and pepper. The celery is washed, cut... READ MORE

Suva prasetina na ječmu is a traditional peasant dish originating from the area of Otočac and Gacka. The dish is usually made with a combination of salt pork, potatoes, barley, carrots, onions, flour, paprika, lard, parsley, and salt. In order to ... READ MORE

Joe Booker stew is a traditional stew originating from New England. The stew is usually made with a combination of beef, salt pork, onions, flour, beef stock, parsley, bay leaves, savory, thyme, potatoes, carrots, salt, and pepper. The salt pork i... READ MORE

Polenta con carne sotto sale is a traditional polenta dish originating from Calabria. It's usually made with a combination of cornmeal, olive oil, salted pork, tomato purée, and salt. The pork is soaked in cold water for 12 hours in order t... READ MORE