Petit salé
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Petit salé is salted pork,[1] usually produced according to a French method of immersing cuts of pork for up to two days in brine.[2]
Petit salé is often used as an abbreviation for the recipe 'petit salé aux lentilles' (literally: petit salé with lentils),[3] a dish containing pork, vegetables and lentils.
The webpage https://www.salmonandfrogs.com/le-petit-sale-recipe/ translates 'petit salé' as 'slightly salted', and by extension 'petit salé' could translate as 'slightly salted pork' (or 'lightly salted pork').
References
[edit]- ^ L. Schumacher (2007). The Art Of Naming Dishes On Bills Of Fare. Clack Press. p. 63. ISBN 978-1-4067-1680-1.
- ^ Anne Willan (2007). The Country Cooking of France. Chronicle Books. p. 172. ISBN 978-0-8118-4646-2.
- ^ Darwin Porter (2004). Frommer's Paris 2005. Frommer's. p. 160. ISBN 0-7645-6895-7.
External links
[edit]- "Petit salé" with Lentils - The official website of France (English)
