ROAST PORK 400G

In the Landes, when geese were killed, it was customary to cook pork loins in fat in order to preserve them longer. This is what gave the duck fat confit pork. Our artisanal preserve of Southwestern roast pork will surely bring back childhood memories! Our canned preparation: Added to salt then simmered over low heat in duck fat, we find the creaminess of the preserved pork meat of yesteryear. We buy pigs from farms in the South-West, of sufficiently heavy weight to ensure good maturity of the meat, which will provide the intramuscular fat necessary for the good quality of the product. Origin - History: It is a tasty local product, a meat that we are used to eating in the South-West. We eat everything in the pig, the head, the rind, the loin, the rib dish, the fillet...Ham. We can't talk about pork without talking about the famous and tasty Bayonne ham, a true pillar of Basque Country products which even has a festival dedicated to it every year: the Bayonne ham fair.

 Preparation Tip: This roast pork confit can be eaten cold (with a few pickles or mustard), as an accompaniment to a salad, in a sandwich, or hot, put in the oven for about 15 minutes, accompanied by fried potatoes or porcini mushrooms. You can accompany it with a multitude of vegetables or legumes, do not hesitate to consult our range of canned vegetables online. Which wines to pair with roast pork confit? A Red Arbois. A Brouilly Rouge. A Châteaumeillant Red. A Red Chénas. A Red Chiroubles. A Côte Chalonnaise Red. A Côtes d’Auvergne Red.