Petit salé
A traditional French dish of salted pork
Petit salé[edit | edit source]
Petit salé is a traditional French dish that consists of salted pork, often served with lentils or other vegetables. The name "petit salé" translates to "little salty," referring to the method of preserving the pork by salting it.
Preparation[edit | edit source]
The preparation of petit salé involves several steps to ensure the pork is flavorful and tender. The pork is first salted and left to cure for a period, which can vary depending on the recipe. After curing, the pork is rinsed to remove excess salt and then simmered slowly with aromatics such as onion, garlic, and herbs like thyme and bay leaf.
Ingredients[edit | edit source]
- Salted pork (such as pork belly or shoulder)
- Lentils (commonly Lentilles du Puy)
- Aromatics (onion, garlic, thyme, bay leaf)
- Vegetables (carrots, celery)
- Seasonings (pepper, cloves)
Cooking Method[edit | edit source]
1. Curing the Pork: The pork is rubbed with salt and left to cure for several days. This process enhances the flavor and preserves the meat. 2. Rinsing: After curing, the pork is rinsed to remove excess salt. 3. Simmering: The pork is simmered in water with aromatics until tender. This can take several hours. 4. Adding Lentils: Lentils are added to the pot and cooked until tender, absorbing the flavors of the pork and aromatics. 5. Final Seasoning: The dish is seasoned with pepper and other spices to taste.
Serving[edit | edit source]
Petit salé is typically served hot, with the pork sliced and arranged over a bed of lentils. It is a hearty dish, often enjoyed in the colder months. The combination of the savory pork and the earthy lentils makes it a comforting and satisfying meal.
Variations[edit | edit source]
While the classic version of petit salé is made with lentils, variations exist that include other vegetables such as cabbage, potatoes, or beans. Some recipes may also incorporate wine or mustard for additional flavor.
Cultural Significance[edit | edit source]
Petit salé is a staple of French cuisine, particularly in regions where pork is a common ingredient. It reflects the traditional methods of preserving meat before the advent of refrigeration and is a testament to the resourcefulness of French culinary practices.
Related pages[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
WikiMD's Wellness Encyclopedia |
Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates, categories Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD