TIPS AND COOKING SUGGESTIONS

-Terrines, Mousses and Rillettes

Take the product out of the refrigerator about 15-20 minutes before consumption, as if the product is too cold, you will not taste all of the flavors.
Take out the terrine of the vacuum bag and enjoy as a snack, in a sandwich or sliced on a charcuterie board.

-Foie Gras Terrine

Take out the terrine of the vacuum bag. To avoid slice breakage, use a sharp non-serrated knife. Prepare a cup of hot water in which you will dip the knife before each cut. The warm water will ease the slicing and plating of your foie gras.

-Pâté-en-Croûte

It is quite a delicate item. Take the product out of the refrigerator about 15-20 minutes before consumption. Please use a serrated knife to cut each slice to avoid breakage, however it is sometimes inevitable. It's just fine, it is part of the beauty of this famous charcuterie product!
Plate it and enjoy it at room temperature.
*It is already cooked, do not reheat, it is meant to be enjoyed as a cold appetizer or first course.
*Freezing is not recommended as the dough will get soggy and crumbly once thawed.

-Sausages

Cooking times will vary based on the thickness of the sausages and if it is frozen or fresh.

Sear or Grill: Remove the sausages from the vacuum bag. Sear or grill on medium high heat with cooking oil, turning until browned and cooked to reach an internal temperature of 165ºF.

Pan + Oven: Remove the sausages from the vacuum bag. Sear the sausages in a pan, with cooking oil, turning until browned. Finish the cooking process in the oven at about 350ºF for approximately 8-10 minutes to reach an internal temperature of 165ºF.

Poached + Pan: Keep the sausages vacuum sealed and poach them in simmering water for about 5-10 minutes.
Take them out of the water and bag, and sear them in a pan with cooking oil for about 2 minutes on each side to obtain a nice coloration. Serve once it reaches an internal temperature of 165ºF.

-Boudin Noir

Remove the boudin from the vacuum bag and place it in a stoneware dish with butter & thin slices of apple. Reheat in a hot oven at 350ºF for about 15 minutes.

*Suggested Accompaniments: Mashed potatoes and caramelized apples or onions.

-Boudin Blanc

Remove the boudin from the vacuum bag and remove its casing (slightly cut with a knife to peel off the casing, though it is optional as it depends on your personal preference). Brown butter in a sauté pan over medium-high heat and lightly sear the boudin for 3-5 minutes on each side until golden-brown. Turn off the heat, cover the pan to let it rest in a warm spot for about 2 minutes.

*Suggested Accompaniments: Mashed potatoes or celery root purée

The Pies & Quiches

Remove from the vacuum bag and let it rest outside for a few minutes while you preheat the oven.

Meat Pie - Chicken Pot Pie: Preheat the oven at 350ºF, reheat for about 20-30 minutes.

Pithiviers: Preheat the oven at 350ºF, reheat for about 15-20 minutes.

Quiche: Preheat the oven at 350ºF, reheat for about 30-35 minutes.

*Reheating time may vary on the size of your oven and the item (large or individual portion). Internal temperature should reach 165ºF. If your item is frozen, preferably thaw it in the refrigerator 24 hr ahead of time.

Roasted Porchetta

It was cooked in a net to hold it together so please remove it before slicing or re-heating.
Cook Time: 1 hr to 2 hr depending on the size of the porchetta

If you wish to warm it up to make a beautiful roasted porchetta, preheat your oven at 350ºF.
Remove the net and place the porchetta on a rack in a baking dish (skin faces up) and roast for about 1 hr to 1 ½ hr. You can rotate the plate once halfway through the cooking process to ensure even browning. When you have a nice brown and crispy skin, it is ready to be served!
*Heating time will vary depending on your oven and the size of the porchetta. Internal temperature should reach 165ºF.

Roasted (Glazed) Ham

It was cooked in a net to hold it together so please remove it before slicing or re-heating.
Cook Time: about 1 hr

To make a beautiful glazed ham, preheat your oven at 325ºF.
Remove the ham from the bag and carefully wipe away the excess of cooking juice and gelatin (if any).

Remove the net with scissors (be careful as it may splash). Place it on a rack in a baking dish and pour ¼ to ½ inch of water into the plate.

Cover with aluminum foil and let it warm up for 30 min.
Take out, remove the foil and change the temperature to 350ºF.
With a cooking brush, apply your glaze on the ham. Place it back in the oven for 10 min.

Repeat the operation twice or 3 times if you like it extra caramelized.
Before serving, check the internal temperature of your ham, you should reach 165ºF.

*Heating time will vary depending on your oven and the size of the ham.
Gaspor Porcelet Cuts

Collar - Rôti d’échine de porc

Preheat the oven to 325°F (165°C).
In an ovenproof saucepan, over medium-high heat, heat a little oil and sear all sides of the collar.
Place in the oven until it reaches 143.6°F (62°C). Let it rest a few minutes to reach 145°F before serving.
Similar step by step if you use a smoker or barbecue.
The slower the cooking process is, the more tender it will be, so you can lower the oven and extend the cooking time if you would like.

Loin - Longe de Porcelet

Start by delicately scoring the skin by making incisions to form small squares on the surface.

Very versatile, you can add your favorite spices to this cut. However, be careful if your spices or marinade contain sugar as this will prevent the skin from crisping and forming a crispy chip.

In the event that you want to marinate it, it is preferable to only submerge part of the meat and leave the rind uncovered or, at least, pat the skin dry with a paper towel before cooking it.

Pour a little cooking oil into a non-stick pan to prevent the rind from sticking to the bottom, then start cooking the piece on the skin side to sear it. If you prepare the loin on the BBQ, simply place it directly on the grill, always skin side down.

Then simply continue and finish cooking in the oven. If you have started cooking on the BBQ, turn the piece over and move it to indirect heat.
If you have a cooking thermometer, insert it in the center to reach 143.6°F at the core (62°C).
This will allow you to monitor the cooking more closely and at this temperature, the meat will be slightly pink in the center.
Let it rest a few minutes to reach 145°F before serving.

Tenderloin - Filet Mignon

The suckling piglet filets are excellent when cooked in a pan with butter or cooking oil.
Simply sear the filets on each side and leave to rest.
To obtain a slight pink color in the center, the core temperature must reach 143.6°F (62°C).
Let it rest a few minutes to reach 145°F before serving.

French Rack - Carré de Porcelet

Start by delicately scoring the skin by making incisions to form small squares on the surface.
Very versatile, you can add your favorite spices to the French cut. However, be careful if your
spices or marinade contain sugar as this will prevent the skin from crisping and forming a crispy
chip.

In the event that you want to marinate your rack, it is preferable to only submerge part of the meat and leave the rind uncovered or, at least, pat the skin dry with a paper towel before cooking it.
Pour a little cooking oil into a non-stick pan to prevent the rind from sticking to the bottom, then start cooking the piece on the skin side to sear it.
If you prepare the rack on the BBQ, simply place it directly on the grill, always skin side down.

Then simply continue and finish cooking in the oven. If you have started cooking on the BBQ, turn the piece over and move it to indirect heat.
If you have a cooking thermometer, insert it in the center of the piece of meat (not too close to a bone which could distort your data). The thermometer will allow you to monitor the temperature more accurately.

The French rack of suckling piglet must reach 143.6°F (62°C) at the core. At this temperature, the meat will be slightly pink in the center. Let it rest a few minutes to reach 145°F before serving.