Roast Pork "Enchaud

Description:

Enchaud is a typical Périgord dish, obtained by salting, the recipe for which has been handed down from generation to generation.

In cans or jars, this traditional family pork confit is generally made at home in the Périgord. We have taken up these old recipes and use pork chops that we confit with garlic and in duck fat, cooked slowly.

In the past, these confits were prepared a few days after the slaughter of the pig in order to preserve it well and to put it in a jar for the winter. Our recipe comes from our mother.

Thanks to its know-how, it is both tender and tasty, simply cooked in duck fat with a little salt and pepper, without colouring, preservatives or nitrite salt

The pigs chosen for this production are always selected for their strict diet and the quality of their meat.

Ingredients:

Pork loin 98%, garlic, salt, duck fat, pepper.