Cure for the "recovery blues"- Ventreche

[Kahunas]

Looks great, how much garlic and pepper did you use?

A little under 1/3 cup of ground pepper and sprinkled some of the smoked garlic.

Thanks,
It looks great.

[sjmcdowall]

Looks awesome Gus!  Get well!

As for other uses -- you should really try making Cassoulet sometime.. It's my favorite (granted winter) stew from Toulouse and maybe THE perfect use of Ventreche .. However, you can use Ventreche in just about any application you could/would use bacon in.  Baked beans, chili, stews, etc. etc. If a recipe calls for salt pork and you don't have, use Ventreche!  It's a very very versatile flavoring agent! 

Get some duck legs and make duck confit for your Cassoulet and you will be in heaven.  D'artagan sells other authentic French ingredients for Cassoulet including the special white beans they use -- but that can get a bit expensive and you really don't need all the fancy stuff -- Cassoulet was made to be the "leftovers" type stew ...

Cheers!