Our milk-fed piglet – called porcelet – has been a hit with professional chefs for years. In France the milk-fed piglet is known as cochon de lait, and until our farming partners in Quebec began raising them, it was hard to find any milk-fed piglets in North America. Raised on a proprietary milk formula, these piglets produce the most tender and delectable pork. Now available to the home cook, our website has 3 primal cuts for the pork aficionado to choose from: bone-in porcelet shoulder, bone-in porcelet loin and rack of porcelet.
They call it porcelet (poor-seh-lay), which to us means “the best pork ever.” How do you cook this extraordinary pork? We have a few ideas …
8-Hour Porcelet Shoulder with Crackling
Take it slow and easy with this 2-ingredient porcelet recipe. Oh, sorry. That’s 3 ingredients: porcelet shoulder, salt and pepper. Since it comes with the rind on, you get the magic of pork cracklings on the entire surface when you finish the porcelet with a few minutes of broiling at the end. The hardest part is waiting 8 hours for the roast to come out of the oven.
Crackling Roast Porcelet Rack with Fennel & Apples
This roasted rack of porcelet recipe is almost as easy as the shoulder. But this time there is a longer list of ingredients, which includes fresh fennel and tart apples – both classic accompaniments to pork. A splash of apple brandy, maple syrup, and balsamic vinegar give the silky pan sauce a flavor boost. Serve over the pork-infused apple and fennel mixture, and you have a delicious Sunday supper.
Roast Porcelet Porchetta with Garlic & Herbs
The bone-in loin of porcelet is a thing of beauty. Some knife skills and a steady hand are what is needed here. Deboned and stuffed, then rolled and tied – that’s how a pork loin becomes a porchetta. Try our roast porchetta recipe with loin of porcelet for an exquisite flavor experience.
In Italian porchetta is the feminine diminutive of porco – “pig” – but we feel a more accurate translation would be “pork as a work of art.” When you make porchetta with porcelet you get the tender texture inside, and the added delight of crispy skin on the outside. Every bite is heaven.
Grilled Porcelet Porchetta with Gremolata
While on the subject of porchetta, did you know that you can make it on the grill? In our grilled porchetta recipe we highlight 3 different methods for cooking this beautiful pork dish alfresco, depending on your outdoor cooking set up. It takes some patience, but this dish is definitely worth it. A citrus gremolata adds bright, fresh flavor to the succulent milk-fed porcelet.
If you try our porcelet, be sure to share pictures of your kitchen victory! We are on Facebook, Twitter and Instagram. Just tag @dartagnanfoods so we can applaud your efforts!