Les Couennes Confites

Preserved pork rind

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

A fundamental difference between the French and English treatment of pork shows up in the ways we respectively treat the rind. We love to make crackling of it when it surrounds a roasting joint, but the rest of the time we throw it away, or don’t know what otherwise to do with it.

The French, on the other hand, don’t know about crackling, which is a shame because it is very much in the mainstream of their taste for crispy pieces of fat. On the other hand, they don’t waste an inch of