This gourmet recipe is made with the finest Southwest produce. Porc Noir de Bigorre meat is simmered in a sauce made from Madiran (red wine), softened Agen plums, onions and carrots.
A daube (derived from the now uncommon French verb "dauber", German: "to stew"), describes a certain type of ragout that is typical of southern France, but also knows related preparations in other regions of the country. The basis is often venison, mostly wild boar. However, beef, lamb, mutton or pork can also be used. Daube is eaten like a soup. A simple piece of bread is served with it.
Ingredients: Porc Noir de Bigorre (pork) meat 62%, sauce (24%): Madiran red wine ( sulphites ), water, dehydrated stock, pork blood, aged bacon, wheat flour ( gluten ), corn starch, red wine vinegar ( sulphites ), modified Armagnac (caramel colour), herbs, spices. Side dishes (14%): carrots, onions, prunes from Agen, bacon, salt, sugar, pepper, garlic, thyme.
Nutritional values per 100g:
- Energy: 450.3KJ /
- Fat: 6.4g
- of which saturated fatty acids: 2.3 g
- Carbohydrates: 3.4 g
- of which sugar: 1.4 g
- Egg white: 8.5 g
- Salt: 1.12 g
The love of taste and cuisine is passed down from generation to generation in the Sajous family. Pierre Sajous did not deviate from this rule. At a young age, he trained as a butcher. He was trained by Guy Filhol, a master butcher, on his professional debut. In 1987, Pierre Sajous set up shop as a butcher in Argelès-Gazost in the Hautes-Pyrénées.
After 28 years of practice, he decided to set up his workshop in Beaucens to process pork in various forms: cured meats, preserves, fresh meat and ready meals. He is an artisan, cook and salaisonner who creates products with raw materials mostly coming from local producers and breeders. Pierre Sajous' creations are in great demand by many famous chefs.
In my family we are "in the flesh" from father to son. I embarked on this path at a very young age by completing an apprenticeship as a butcher. But my vocation was really born from Mr. Filhol, the Maître Charcutier, who welcomed me as a butcher-caterer to express my new passion. Since then I've been involved in butchery, charcuterie and cooking in Argeles-Gazost and now in Beaucens.
The South West and Bigorre, to which I am very attached, have strong agricultural and culinary traditions. I chose to express this richness and identity by only working with local materials of the highest quality: Black Bigorre pigs, heavy fattening pigs from a Duroc-Landrace cross, Tarbes beans, Périgord ducks...
My studio is in Beaucens, on the edge of the Gave de Pau and near the Val d'Azun, where two of the most beautiful valleys of the Pyrenees, the Cauterets and Gavarnie valleys, meet. It combines a slaughterhouse approved for Noir de Bigorre, a cold cuts processing workshop and areas for preserving and refining hams and cured meats.
Manufacturer: SASU PIERRE SAJOUS - Chemin du Sailhet - 65400 BEAUCENS, France