Discover this recipe based on green lentils and Porc Noir de Bigorre AOP.

The Producer: He started small, in a shop in Argelès-Gazost, but pursued his goal with great dedication: to restore the meat of the Bigorre region to its former glory—Pierre Sajous. With passion and determination, he expanded his business and, in 2015, inaugurated his workshop and store in Beaucens, covering 1,200 m² and dedicated primarily to the Porc Noir de Bigorre, the region’s flagship product. Sajous is a master craftsman of fine taste, offering in his dual-purpose workshop (store and production facility) high-quality canned specialties made from traditional recipes, sausages made from Duroc pork and Label Rouge free-range pork, air-dried meats, and duck products.

Ingredients: Green lentils (20%), water, pork rind, pork trimmings, chopped tomatoes, onions, bacon, celery, garlic, parsley, bouquet garni, spices, meat from Porc Noir de Bigorre (57%), preserved cheek from Porc Noir de Bigorre, pork sausage, rolled belly from Porc Noir de Bigorre.

Average nutritional values: Energy: 519 kJ / 124 kcal – Fat: 5.5g, of which saturated fat: 2.2g – Carbohydrates: 6.4g, of which sugars: 0.7g – Protein: 11g – Salt: 1g