Confit de Porc a la Basquaise
Pork confit is both a delicacy and a common staple of traditional Basque cuisine. Confectioning the meat was simply the typical way of preserving it in private households. For this purpose, the boneless pork fillet, lightly salted, was cooked in its own fat and then placed airtight in an earthenware vessel with its own fat. So it was stored cool and dark in the cellar and could be kept for several months.
Serving suggestion: Since the pork confit is already cooked, it can also be eaten cold with a salad and some good mustard. It tastes warm, for example, with home-made mashed potatoes or with choucroute (sauerkraut). To warm, slice the pork confit and heat gently in a pan or on a plancha.
pork tenderloin, pork fat, salt, sugar, pepper, garlic.
No artificial colors or preservatives, from locally raised Basque pigs.
Nutritional values per 100g:
- Energy in kJ: 867
- Energy in kcal: 208
- Fat (g): 12.4
- of which saturated fatty acids (g): 5.2
- Carbohydrates (g): 0.7
- of which sugars (g): 0.1
- Protein (g): 23.3
- Salt (g): 1.08
La Maison Mayté, in the Basque Country.
Green hills as far as the eye can see... this is the home and workplace of Éric and Sylvie Mayté. In the heart of the Basque Country, in Saint Jean le Vieux, the two are now in their fifth generation to apply their knowledge of the production of high-quality sausages and all kinds of traditional meat products.
The Mayté only work with local pig farmers whom they have known for a long time, whom they trust and who take good care of their animals. Basque is mostly spoken among each other and a handshake is considered a binding contract.
All Mayté products have a characteristic and incomparable taste, which they owe not only to the quality of the raw materials, but also to the local climate and the love and care that goes into their production.
Read more about it on our blog. Your mouth will water!
Manufacturer: Charcuterie Mayté, Route du Bourg, 64220 Saint Jean le Vieux, France