Name: Fougasse aux Grattons (Provençal Flat Bread with Crispy Bacon)
Yield: 2 loaves
Cuisine: France
Ingredients: 1 lb 5 oz/600 g breast of pork or belly pork, diced; 2 lb/ 900 g pork fat, diced; ½ bread dough from previous recipe; 10-12 tbsp/150-180 ml dry white wine; 1 egg yolk, beaten

Preparation info

2
loaves

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Grattons (sometimes spelt ‘gratelons’ in Provence) are little crisply-fried pieces of rendered pork, used here to give this rich pastry the density of a salty short-bread.

Ingredients

Grattons

1 lb 5 oz/600 g breast of pork or belly pork, diced
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Method

Cook the meat, fat and wine over a very gentle heat in a heavy covered saucepan. Press down on the meat several times during cooking to render up as much fat as possible. After 1½-2 hours, pour the liquid off through a strainer it can be used instead of olive oil (and often was 50 years ago in Provence) for cooking. Crisp the diced meat over higher heat, straining off any liquid fat when necess