I know there are quite a few of you who are very good cooks so i thought I’d pick your brains a little. I’ve just had the Intermarche pub’ for the next week and pleased to see that pork is back on special. I generally pick up a good few ‘roti de porc epaule sans os’ which are just wonderful in the slow cooker over the winter and a couple of roti de porc for roasting.
Things being tight this year I have been looking at what else they have as it is just such good value and wondering if I got them what to make / how to cook them. If anyone has any ideas / tips / recipes for the following cuts can you let me know please!?
So there is:
‘Rouelle de porc jambon avec os’ - would this be like a cooked ham that we would have at christmas once cooked (but in a thick slice rather than rounded / whole as I know it)? It has got that red’y look to it of uncooked christmas ham.
‘Epaule de porc fraich entiere avec os’ - is this just something you roast???
‘Longe de porc entiere avec os sans palette sans filet mignon’ - looking at the pic I’m very confused
Looking forward to hearing your ideas!