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couenne
pork skin and fat
In France, pork skin or rind and the layer of fat under it, the couenne, is often rolled up and used to flavour a cassoulet or other stews, bean soups, or incorporated into pâtés.
In Lyon, they make paquets de couennes (boiled rind folded up like little bowties), which are commonly served at mâchons.
Text © Dana Facaros
Image by Rainer Zenz