Discover this recipe featuring Bigorre pork, braised in a sauce made from Madiran wine, soft Agen prunes, onions, and carrots.

The Producer: Pierre Sajous started small with a shop in Argelès-Gazost and pursued his goal with great enthusiasm: to restore the regional Bigorre pork to its former glory. With passion and dedication, he expanded his business and inaugurated his atelier shop in Beaucens in 2015, covering 1,200 m² and primarily devoted to Porc Noir de Bigorre, the region’s flagship product. Sajous is a craftsman of fine taste, offering in his dual-purpose atelier (shop and production facility) delicacies prepared according to traditional recipes, including canned goods, sausages made from Duroc pork and Label Rouge outdoor-raised farm pork, air-dried meats, and duck products.

Ingredients: Lean and fatty pork (60%), sauce (26%): Madiran (SULFITES), water, dehydrated brown stock, pork blood, aged bacon, wheat flour (GLUTEN), corn starch, red wine vinegar (SULFITES), modified Armagnac (contains coloring E150A), aromatic herb garnish (14%): carrot, prune, onion, diced bacon, salt, garlic, sugar, thyme.

Meat from France.

Average nutritional information: Energy: 606 kJ / 145 kcal – Fat: 8.2 g, of which saturated fat: 3.1 g – Carbohydrates: 2.4 g, of which sugars: 1.7 g – Protein: 15.1 g – Salt: 1.42 g