KimSteele
Assistant Cook
Hi everyone,
Last night I made a delicious French lentil soup called petit salé aux lentilles and I'd like to publish the recipe on my site, but I'm stuck for what to recommend to Americans (my principal audience) for the petit salé.
Here in France we can buy several different kinds of salt cured pork products (called petit salé) varying in fattiness. I was going to call for salt pork in my recipe, but when I check that out on the web, it seems to be just a hunk of fat and very little meat. This isn't at all the case for what I put in my lentils.
Does anyone know what you can get at the grocery store in America that would be the equivalent of a nice meaty piece of salt cured pork?
Thanks for any suggestions!
Kim
Last night I made a delicious French lentil soup called petit salé aux lentilles and I'd like to publish the recipe on my site, but I'm stuck for what to recommend to Americans (my principal audience) for the petit salé.
Here in France we can buy several different kinds of salt cured pork products (called petit salé) varying in fattiness. I was going to call for salt pork in my recipe, but when I check that out on the web, it seems to be just a hunk of fat and very little meat. This isn't at all the case for what I put in my lentils.
Does anyone know what you can get at the grocery store in America that would be the equivalent of a nice meaty piece of salt cured pork?
Thanks for any suggestions!
Kim