Belly - Poitrine de Porcelet Fresh cuts where the dish is commonly

where the dish is commonly assumed to be originated

then start cooking the piece on the skin side to sear it

You can then pan sear them for a few minutes if you would like that nice coloration

This sampler includes a pack of Pork sausages (English-style) and a pack of Chicken sausages (Provencal-style)

Belly - Poitrine de Porcelet Fresh cuts where the dish is commonlyTaste this tender skin on pork belly sourced from a small family farm in Qubec, Canada raising milk fed porcelet. Adored by Chefs, cure it to make your own bacon, lardons or cook it to enjoy a delicious meal at home! You will discover the silky taste of suckling piglet which has a well balanced fat to meat ratio. Its well prepared skin is crispy and its taste is extraordinary. The suckling piglet belly is truly unique! No added antibiotics, hormones,