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Anchaud du Perigord: 2/3 persons or 4/5 persons.
Pork filletslow cooked until meltingly tender and preserved in is own juices to an old Dordogne recipe with garlic and herbes and spices.
Chef's advice:
Place the jar in a Bain-Marie for about 3 to 4 minutes in order to separate the duck's fat from the pork.
You can appreciate the Anchaud
Cold: sliced or shredded with some dressed salad... or
Hot: sliced, on the bed of pasta or mash potatoes with some Cepe Sauce and cooked in a hot oven (TH.6/200 degres) for about 15 minutes.
Bon appetit !!
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