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LA COMBE DE JOB
Anchaud Limousin, Pork confit in jelly
Enchaud or pork anchaud is a recipe from Périgord made up of pork loin confit with herbs. How to serve the enchaud? It is eaten cold with a salad or hot with sautéed potatoes. Handcrafted in Corrèze, New Aquitaine region (France)
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