Petit salé

Petit salé is salted pork,[1] usually produced according to a French method of immersing cuts of pork for up to two days in brine.[2]

Petit salé is often used as an abbreviation for the recipe 'petit salé aux lentilles' (literally: petit salé with lentils),[3] a dish containing pork, vegetables and lentils.

The term refers to the smaller pieces of pork, offcuts from the large joints, brined together in a barrel rather than being injected as the large joints are. Nicholas Freeling, in his Cook Book, describes it as “The brine-barrel pieces, generally cheap corners, are called in France ‘petit-salé’.”[4] It is not connected with the saltiness of the brine.

References

  1. ^ L. Schumacher (2007). The Art Of Naming Dishes On Bills Of Fare. Clack Press. p. 63. ISBN 978-1-4067-1680-1.
  2. ^ Anne Willan (2007). The Country Cooking of France. Chronicle Books. p. 172. ISBN 978-0-8118-4646-2.
  3. ^ Darwin Porter (2004). Frommer's Paris 2005. Frommer's. p. 160. ISBN 0-7645-6895-7.
  4. ^ Nicholas Freeling (1991). "1". Cook Book. Boston, Ma.: David R. Godine. p. 18. ISBN 0-87923-862-3.
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