For 100g of salted pork:
Here you’ll find all the delicious recipes created by our culinary experts, featuring petit salé.
Petit salé is a traditional French specialty made from pieces of pork preserved in salt. It is most commonly prepared in winter, slowly simmered in hearty dishes such as the famous petit salé with lentils. This ancient preservation method gives the meat a tender texture and a rich flavor after cooking.
Petit salé is clearly distinct from lardons and bacon. Unlike lardons, which are small strips cut from pork belly and quickly sautéed in a pan to add flavor to dishes, petit salé requires desalting and a long cooking time. As for bacon, it comes from a leaner cut of pork, often smoked, and is eaten in thin slices, grilled or browned, particularly in sandwiches or English-style breakfasts.
While lardons and bacon are mainly used as accompaniments or garnishes, petit salé forms the heart of the dish, adding the richness and authenticity typical of regional cuisine.
Want to learn more? Read our article #, and you’ll discover useful and fascinating information about the origins, culinary uses, and nutritional properties of this ingredient!
Here is the recipe for a childhood favorite from my time in Provence—a dish our dear mother would patiently prepare for us, and one that had us licking our lips in anticipation as soon as we caught ...
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