L’Enchaud de Porc Périgourdin

Loin of pork with wine and truffles

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 1.5 kg (3 lb) boned loin of pork, with the fillet
  • 1 large truffie, fresh or tinned (optional)


Ask your butcher to bone the loin and to give you the bones. If the rind is still on the joint, don’t let him score it which some British butchers do automatically. With a sharp, pointed knife, pare off the skin in one piece as thinly as possible. This can then be used to make couennes confites – the preserved pork rind described.

Then carefully