Petit salé
Salted pork
From Wikipedia, the free encyclopedia
Petit salé is salted pork,[1] usually produced according to a French method of immersing cuts of pork for up to two days in brine.[2]
Petit salé is often used as an abbreviation for the recipe 'petit salé aux lentilles' (lit. petit salé with lentils),[3] a dish containing pork, vegetables and lentils.
The term refers to the smaller pieces of pork, offcuts from the large joints, brined together in a barrel rather than being injected as the large joints are. Nicholas Freeling, in his Cook Book, describes it as “The brine-barrel pieces, generally cheap corners, are called in France ‘petit-salé’.”[4] It is not connected with the saltiness of the brine.