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Pork and pig's ear casserole

Charcuterie Souchon

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A rather rustic dish, but all the better for it!

A very good interpretation of one of the classic dishes of BienManger's home region. Whilst perhaps not the most cutting edge in terms of fashion, for instance, or technological breakthroughs, the Aubrac has always been ahead of the game when it came to 'head to tail eating' so loved by fashionable restaurants like St John in London. This dish is brilliant served with braised lentils or stewed cannellini beans.

Composition :
Pork meat on the bone, pork ears, salt, pepper and garlic. Free from artificial colourings or preservatives.
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Reviews about : Pork and pig's ear casserole

Rosine B. - 16 Avril 2013 - Verified purchase

Réticente sur la poutargue ; par contre le sac d'os est une merveille de gout Un plat très typique, excellent , régional(en plein cœur de l’Aubrac) Ne pas hésiter quand on est friand des mets goûteux .

Philippe P. - 19 Septembre 2013 - Verified purchase

Jacqueline D. - 01 Mars 2014

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