Beaurivage Pork Belly from Quebec
Gastronomes, epicureans, and fine palates who love to take the time to do things well, we present to you a brand new challenge. Pork belly is known to all thanks to the bacon found in every kitchen. However, a multitude of recipes can be made with it. Located on the belly of the pig, it can be turned into salted pork, braises, ribs, and even that famous bacon that everyone enjoys so much. The secret to preparing pork belly lies in the time. It is important to brine this very fatty meat for several hours so that it absorbs all the flavors it deserves. When cooking, a low temperature should be favored to preserve the collagen and allow the fat to tenderize slowly. All you have to do is let your meat cool after cooking and cut it to your liking.
