Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Ventreche de cochon


Recommended Posts

Please excuse my ignorance; I do not cook much with pork.

I have a recipe in French that calls for "ventreche de cochon". I know this translates literally to "belly of pork". However, I am wondering if this is specific to raw, or some sort of cured product. The recipe calls for the ventreche de cochon to be sliced paper thin on a deli slicer, and it is briefly sauteed (3 minutes) into a fricassee of escargot. Does raw pork belly seem right to use in this scenario?

Link to comment
Share on other sites

Ventrèche just means "belly" in Southern French, with a nuance of fattiness. Hence pork belly and tuna belly both bear that name in the South.

Ventrèche de porc (or de cochon) can be raw or cured, but the term is not used for smoked pork belly since pork is generally not smoked in the South and Southwest.

A ventrèche de porc to be cut thin on a deli slicer should be very dry. Indeed a very dry cured pancetta would do the job.

Link to comment
Share on other sites

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...