This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


pork skin and fat

Pork belly

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