A fine piece of pork loin cooked slowly in its own fat seasoned with herbs. This slow cooking exalts the aromas of the meat and gives it a delicately melting texture.
Place the piece of confit in a dish after removing the surrounding fat. Place in a very hot oven to heat it to its core. Stop cooking when the confit has turned golden brown.
Serve warm or cold with a green salad. It can also be served with a dish in sauce such as cassoulet or a lentil casserole.
. Boneless pork loin 90%
. Goose and Pork fat