« back to encyclopedia search results
Filet de Saxe
Pork loin, which has been salted, smoked and encased in bacon fat. It's then eaten raw. Similar products are made in Poland and Germany (where it's called Lachsschinken).
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.