salt/pepper brisket

The breast is the ventral and abdominal part of the pig. Fat and tender, it is used, among other things, in the manufacture of bacon bits. Our salted breast is produced with the tasty meat of our pigs raised in Occitania. We enhance its flavor simply with salt and pepper, which gives it this frank and intense taste. Our chest is then left to dry naturally for 8 weeks. This simple and powerful dish is perfect for enhancing the taste of certain dishes. The salted breast knows how to bring character to your cooking and this, very gently. Our salted breast, a simple and powerful dish, dried for 8 weeks to reveal all the flavor of its exceptional meat.