Cured pork belly - ventrèche | Le Delas Rungis
Pork Belly - Ventresca
Ventrèche is the name given in the southwest to dried breast. The "Bigourdane" is the belly, salted with dry salt, covered on the surface with a non-spicy but very fragrant pepper. The "Bigourdane" from Salaisons Pyrénéennes is tender and strong at the same time, obtained from pigs certified for Bayonne ham.
After a churning of 24 hours allowing a better penetration of salt, pepper and spices, the product is put in rest 4 days. He is then put in bowels and tied to the hand. After the parboiling (4 days), it follows a slow drying of 3 weeks.