entrèche (vahn tresh) is a staple in Gascon cooking. Very simply, it is pork belly that has been rubbed with salt, pepper and garlic, tied up and then lightly cured for a short time. The French equivalent to pancetta, ventrèche is beautifully marbled pork with a firm texture and a rich, salty flavor that is very porky. This tight roll of pork belly is an ideal piece of charcuterie to use in cooking.
Nearly every recipe in the Southwest of France begins with either duck fat or ventrèche in the pan, and often both. Whether you sear a duck breast or sauté mushrooms in the fat, be sure to make a sauce by adding wine and demi-glace to deglaze the pan. Diced into lardons, ventrèche makes a perfect start to so many recipes; it adds flavor and depth to daubes, cassoulet, coq au vin and any stew. Its uses are endless.
Storage and Use
Ventrèche is sold fresh and lightly cured. Unlike other charcuterie, this one needs to be cooked before eating. To keep its shape, D’Artagnan ventrèche comes wrapped tightly in a thin plastic sleeve. Please be sure to remove that plastic inside the package before cooking it. For thin slices without the use of a deli-style meat slicer, freeze the ventrèche slightly, and see how easily a sharp knife passes through the denser ventrèche. In the package, ventrèche has a long shelf life of 30 days if kept in the refrigerator. If you use a portion and need to store the rest, be sure to keep it airtight and use within a week to ten days.
Just a Few Ideas for Cooking with D’Artagnan Ventrèche
- Cassoulet Classic … When mingled with Tarbais beans and duck meat, then slowly cooked, ventrèche is one of the key ingredients that gives Gascon cassoulet its depth of flavor.
- Glorious Garbure … Recipes vary, but all agree that a good garbure should be so thick that a wooden spoon can stand in it. And it’s unthinkable to make garbure without the addition of salty, fatty ventrèche.
- Quite a Quiche … Thinly sliced or diced ventrèche substitutes for smoky bacon in your favorite quiche recipe. The creamy custard is the perfect foil for salty ventrèche.
- Vavoom Veggies … Nothing perks up dark greens like Swiss chard the way diced ventrèche does. Butternut squash and slivers of ventrèche make ideal companions when pan roasted.
- Succulent Succotash … Try corn and lima bean succotash studded with cubes of ventrèche.
- Best Breakfast … Why not slice ventrèche thickly like Canadian bacon? Then sear it on a griddle to accompany eggs for breakfast or brunch. Or dinner.
- Salad Slam Dunk … When you want a salad to be a meal, top it with crisped chunks of ventrèche. For a taste of Gascony, add shredded duck confit as well. Top with the ultimate dressing by replacing olive oil with duck fat.
- Bard of Oven … When you cook lean meats like venison, game birds, or even chicken, barding is a great technique for imparting flavor and retaining moisture. Just slice ventrèche thinly and wrap around the meat.
- A Simple Stew … Rabbit, a lean meat, makes a delicious stew when you let ventrèche infuse the broth with its distinctive flavor and fatty essence.
- Pasta with Panache … Even duck bacon carbonara needs a shot of ventrèche, which could also make a perfect pasta topper alone, accented with grated Parmesan cheese and some fresh basil.