Petit-salé: In cooking, petit-salé (or petit salé) refers to certain pieces of pork preserved in salt, sold raw with the mention "demi-sel" and cooked after desalting by soaking. Very used in French cuisine and in brasserie cooking, the petit-salé is often made up of a pallet, ham or breast, loin or ribs, a dish of ribs, immersed for a certain time in brine, to allow it to be preserved. tastes better and cooks more ...
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