Food speciality from Burgundy
A family recipe. Rich and copious.
The potée takes its name from the pot in which it was traditionally prepared. An extremely old recipe, which combines pork with vegetables in a richly flavoured sauce.
Serving suggestion : the Burgundian potée is a convivial meal which can be eaten with a salad and good farmhouse bread. IAccompany with a Macon villages or a Côte du Rhône wine.
pork meat 26% (knuckle, sausages, lardons), vegetables 43% (cabbage, potatoes, leek, carrots, white and red beans, turnips), sauce (water, stock, salt, vegetable broth, white pepper, colouring: caramel, natural flavours), preservative: saltpetre, saccharose, garlic, thyme, bay leaf
|Average nutrition facts||For 100g|
|Energy||91 / 381 kcal / kJ|
|Total fat||5.6 g|
|Saturated fat||2 g|