Salpicon pour les Rôtis

Salpicon for Roast Meat

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

A friend in Haute Provence showed me how she makes her roast pork and lamb so mouthwatering. This mixture is used to baste the meat during cooking and can be used in the same way with oven-baked or grilled lamb or pork chops.


  • 50 g(2 oz) lard fumé or smoked streaky bacon
  • 1 clove of garlic, chopped
  • small bunch of parsley, chopped
  • salt, milled pepper
  • 5–6 tablespoons olive or sunflower oil
  • 1 tablespoon white wine vinegar


Dice the bacon and garlic very finely, add the chopped parsley and season with salt and milled pepper. Mix to a paste with the oil and vinegar.

This salpicon can be spread over the meat before or during the cooking. I usually spread half over the fat side of a loin of pork or over the meat side of a boned and butterflied leg of lamb. Leave the joint, covered by an upturned bowl, at room temperature for an hour or so before roasting in the usual way.

Spread the remainder of the salpicon on the meat half-way through the cooking time. You’ll find the sauce made from the pan juices will be specially good.