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Basque style pork belly


Similar to, and often called ventrèche, Basque pork belly is one of the pillars of Basque cuisine. It comes in various forms—rolled or flat (roulée or plate), fresh or dried (en frais ou séchée), salty or peppery (salée or poivrée), and smoked or spicy (fumée or pimentée).

Basque Country and Béarn


Text © Dana Facaros

Image by Shutter_Lover