Pork confit

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Pork confit

This confit is a by-product of the slaughter of a pig which until very recently was not sold commercially but made only in the home.

  • Pork confit
  • Pork confit
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Author: Departament d'Agricultura, Alimentació i Acció Rural
Distinctive:
    • Produce
    • Produce

Also known as tupina, it was made with whole pork loin, pork ribs, raw botifarra (sausage), lard, oil and salt. Firstly, the meat and ribs were salted and left to rest for a few days in order to draw out the water and salt, while the botifarra was hung up to dry. Next, the meat was cut up and placed in a recipient, submerged in a mixture of half lard and half oil. Once the confit was made, the meat was put into a wide mouth glass pot or jar and the confit liquid was poured over it. As this cooled it formed a protective film which ensured that the meat could be stored for a long time. The meat, soft and tender, has a strong, pervasive taste.

Category: Meats.
Characteristic of: Bages, Berguedà, Osona, Cerdanya, Ripollès, Alt Urgell, Alta Ribagorça, Pallars Jussà, Pallars Sobirà, Solsonès, Val d'Aran, Anoia
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Complementary information:

It is sold in some pork butchers near the production area.

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Territories known for this
    • Catalunya
    • Catalunya
    • Catalunya
    • Alt Urgell, Alta Ribagorça, Anoia, Bages, Berguedà, Cerdanya, Osona, Pallars Jussà, Pallars Sobirà, Ripollès, Solsonès, Val d'Aran
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