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 aux lentilles.

Petit Salé is often used as an abbreviation for the recipe Petit Salé aux Lentilles,[3] a dish containing pork, vegetables and lentils.

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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