Petit salé explained

Petit salé is salted pork,^[1] usually produced according to a French method of immersing cuts of pork for up to two days in brine.^[2]

Petit salé is often used as an abbreviation for the recipe petit salé aux lentilles,^[3] a dish containing pork, vegetables and lentils.

External links

• "Petit salé" with Lentils - The official website of France (English)

Notes and References

1. Book: L. Schumacher . The Art Of Naming Dishes On Bills Of Fare . Clack Press . 2007 . 63 . 978-1-4067-1680-1 .
2. Book: Anne Willan . The Country Cooking of France . Chronicle Books . 2007 . 172 . 978-0-8118-4646-2 .
3. Book: Darwin Porter . Frommer's Paris 2005 . Frommer's . 2004 . 160 . 0-7645-6895-7 .