Petit salé

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' (literally: petit salé with lentils),[3] a dish containing pork, vegetables and lentils.

The webpage translates 'petit salé' as 'slightly salted', and by extension 'petit salé' could translate as 'slightly salted pork' (or 'lightly salted pork').

References

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