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How do you say pork belly in French?

rubyred

By rubyred
in Eastern Canada: Cooking & Baking

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rubyred

rubyred

Posted
Posted

Hi all!

I need to know how to ask my butcher for pork belly ASAP!

Also, does anyone know if Berkshire pork is available in Montreal?

Thanks!

fedelst

fedelst

Posted
Posted

You might wish to explain that you need Lardons. Which is essentially unsmoked pork belly. In most cases you can use some meaty fatback. But if you are making cassoulet, the belly works best.

Or.... you can try a butcher who does know. The guys at Fairmount Butcher on St. Laurent near Schwartz's are the gods of all things pork.

Hi all!

I need to know how to ask my butcher for pork belly ASAP!

Also, does anyone know if Berkshire pork is available in Montreal?

Thanks!

Veni. Vidi. Voro.

John DePaula

John DePaula

Posted
Posted
You might wish to explain that you need Lardons. Which is essentially unsmoked pork belly.

...

Hi all!

I need to know how to ask my butcher for pork belly ASAP!

Also, does anyone know if Berkshire pork is available in Montreal?

Thanks!

lardons are only one of many cuts available from pork belly

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

jayt90

jayt90

Posted
Posted (edited)
Hi all!

I need to know how to ask my butcher for pork belly ASAP!

Thanks!

If you have an Asian store with a meat counter, there will likely be a pile of pork bellies, for less than $4/lb. All you have to do is point :raz:

Edited by jayt90 (log)
Culatello

Culatello

Posted
Posted (edited)

FLANC DE PORC i BELEIVE IS THE EXATCT TERMINOLOGY

I concur !!

Edited by Culatello (log)

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

-sheila mooney

-sheila mooney

Posted
Posted

Also, does anyone know if Berkshire pork is available in Montreal?

Thanks!

i got some delicious berkshire ham at the cheese shop at atwater market (the one where you walk down the steps to the counter at the back). not run of the mill, for sure.

rezcook

rezcook

Posted
Posted
Hi all!

I need to know how to ask my butcher for pork belly ASAP!

Thanks!

If you have an Asian store with a meat counter, there will likely be a pile of pork bellies, for less than $4/lb. All you have to do is point :raz:

KV on St Laurent just above LaGauchetiere (Kien Vinh, I think). Loads of pork products in the meat case (bellies, nice hocks, trimmed leg parts), cheap, and good. I've used a few bellies from here to make bacon. Oh, they don't care if you speak french or english (actually I don't think they understand either...not that this is a bad thing...).

rezcook

rezcook

Posted
Posted

BTW, loving pork belly so much, I thought the topic heading was actually

"How do you say NO to pork belly in French?"

rubyred

rubyred

Posted
  • Topic Starter
Posted

I actually went to that grocery in Chinatown last night and, no, I don't think they speak either language. I kept asking the guy the weight of the piece in English and French and got no response. No matter, I got my pork!

Thanks for you help guys!

-Porkelle

rubyred

rubyred

Posted
  • Topic Starter
Posted
Just curious, whatcha gonna do with the belly?

I made David Chang-style Pork Buns for a friend's party. The pork came out great but the store-bought buns I bought left a lot to be desired.

Live and learn...

rezcook

rezcook

Posted
Posted

That's curious, the thread below, marked eating Chinese in MTL discusses Momofuko pork buns at length, but you probably already know that...

Since we're talking about something close to my heart, if you like Chinese Roast pork, may I suggest epiceree Sun Sing Lee (or some variation of those words). On the south side of Lagauchetiere between Clark and St. Urbain roughly across from the 7-day buffet.

This guy does his own whole hogs. Just ask him and he'll proudly show you his brick-lined oven in the back.

For our christmas party, I had ordered a whole one, deboned, chopped, and arranged on my supplied platters. Crispy skin, sumptious meat...ohhh boy. He also does ducks, chicken, pigs knuckles, BBQ pork, etc etc.

rubyred

rubyred

Posted
  • Topic Starter
Posted
That's curious, the thread below, marked eating Chinese in MTL discusses Momofuko pork buns at length, but you probably already know that...

Since we're talking about something close to my heart, if you like Chinese Roast pork, may I suggest epiceree Sun Sing Lee (or some variation of those words). On the south side of Lagauchetiere between Clark and St. Urbain roughly across from the 7-day buffet.

This guy does his own whole hogs. Just ask him and he'll proudly show you his brick-lined oven in the back.

For our christmas party, I had ordered a whole one, deboned, chopped, and arranged on my supplied platters. Crispy skin, sumptious meat...ohhh boy. He also does ducks, chicken, pigs knuckles, BBQ pork, etc etc.

Thanks for the recommendation. Will definitely check it out. I am also a porkophile!

rezcook

rezcook

Posted
Posted

Almost any of this stuff makes a great accompaniment when going to a party. Including the roast duck, chicken, pork, and boneless pig knuckle - they even slice it up for you. Only thing, he doesn't do cuttlefish, which you can pick up on St. Laurent. Voila, a last minute master platter!

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