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Cooking with colorful cocottes
I have a confession to make. I have a real weakness for cocottes. In fact, the smaller, the better. Of course, I have a few large Le Creuset cocottes, very useful for me to make all my stews and soups. Le Creuset offers a lifetime warranty, so this should be a good incentive to get a few. In France, most French cooks have inherited at least one from their mum or grandmother.
But my ultimate favor...
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lexelix5
The crackerjack bacon: The procedures followed to cure the lard date back to the year 1000, and they have been handed down from generation to generation. The maturation takes place in marble tubs placed in caves or in cellars. To give the lard its unique flavour the tubs are rubbed with garlic and the pork lard is immersed in brine. Sea salt is added together with spices and herbs. The procedure must be repeated on each layer. Once the tub is full, it is covered with a wooden lid. The curing time goes from 6 to 10 months. The lard is removed from the container in August...
20 months ago