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Unsmoked salt-cured pork belly rubbed with garlic and spices is ventrèche, the ‘French pancetta’, a staple of Gascon cuisine, as much as poitrine is a staple elsewhere in France. You can buy it in slabs or rolled up as ventrèche roulée.

Ventrèche de thon, the fatty bit around the tuna belly, is one of the most prized bits of the fish.



Text © Dana Facaros

Image by Nikchick