Name: Salpicon pour les Rôtis (Salpicon for Roast Meat)
Cuisine: France
Ingredients: small bunch of parsley, chopped; 1 clove of garlic, chopped; 50 g(2 oz) lard fumé or smoked streaky bacon; 5–6 tablespoons olive or sunflower oil; salt, milled pepper; 1 tablespoon white wine vinegar

Preparation info

Difficulty
Medium

Appears in

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.

Ingredients

50 g(2 oz) lard fumé or smoked streaky bacon
1 clove of

Method

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,