Pierre Sajous, Braised Black Bigorre Pork - 420g
€21.50
(€51.19 L)
Tax included
A traditional Pyrenean daube
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
| 8 Items |
Data sheet
| Netto weight | 420g |
| Packing | Tin |
| Producer | Pierre Sajous, Chemin du Sailhet, 65400 Beaucens, France |
| Best Before | 12/2028 |
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A traditional Pyrenean daube