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Producer: Maison Lembert (24)
Pork anchovy is a typical and very old dish of the Perigord cuisine. It is a boneless pork shoulder, pricked with garlic and then cooked confit in duck fat.
Wrapped in a fine jelly and very soft, the meat is then canned and sterilized.
It is advisable to put the product in the refrigerator the day before eating it. The anchovy is served cold and is simply accompanied by a green salad with walnut oil and sautéed apples.
The anchovy is served cold and is simply accompanied by a green salad with walnut oil and sautéed apples.
The anchovy is served cold
Stays fresh for 4 years after making.
Ingredients: Pork shoulder partly defatted and confit 95%, garlic, salt, black pepper, jelly.
La Maison Lembert: for 4 generations and the 1940s, "quality", "tradition" and "terroir" are the key words of this artisanal cannery of the Périgord Noir. Multi-medal winner, including at the Concours Général Agricole de Paris, La Maison Lembert adheres to the Foie Gras du Périgord association, which guarantees the origin, quality and control over the products.
Producer: Maison Lembert (24)
Pork anchovy is a typical and very old dish of the Perigord cuisine. It is a boneless pork shoulder, pricked with garlic and then cooked confit in duck fat.
Wrapped in a fine jelly and very soft, the meat is then canned and sterilized.
It is advisable to put the product in the refrigerator the day before eating it. The anchovy is served cold and is simply accompanied by a green salad with walnut oil and sautéed apples.
The anchovy is served cold and is simply accompanied by a green salad with walnut oil and sautéed apples.
The anchovy is served cold
Stays fresh for 4 years after making.
Ingredients: Pork shoulder partly defatted and confit 95%, garlic, salt, black pepper, jelly.
La Maison Lembert: for 4 generations and the 1940s, "quality", "tradition" and "terroir" are the key words of this artisanal cannery of the Périgord Noir. Multi-medal winner, including at the Concours Général Agricole de Paris, La Maison Lembert adheres to the Foie Gras du Périgord association, which guarantees the origin, quality and control over the products.
