3 Roast Pork "Enchaud

Description:

Enchaud (formerly called Anchaud) 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 made at home.

We have taken up this old recipe and use pork chops which we preserve with garlic and in slow-cooked duck fat. In the past, these confits were prepared a few days after the slaughter of the pig in order to preserve it and 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 we choose 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