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couenne
pork skin and fat
In France, pork skin or rind and the 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 a little bowties), which are commonly served at mâchons.
Text © Dana Facaros
Image by Rainer Zenz