CARRE PORC SECHE A L'AIL DES OURS
The Product
Dried pork loin enhanced with wild garlic (ail des ours), creating an aromatic, delicate specialty. This showcases French charcuterie's connection to wild foraging.
Origin & Terroir
Wild garlic grows in French forests in early spring. This preparation marries traditional pork curing with seasonal foraging - the ail des ours adds fresh, garlicky notes without harshness.
How to Enjoy
Slice thin and serve as an elegant appetizer. The delicate garlic flavor pairs with soft cheeses, spring vegetables, or simply good bread. Excellent with white wine, particularly Sauvignon Blanc or Chablis.
Did You Know?
Ail des ours (bear's garlic/wild garlic) grows wild in damp forests. Its season is brief (March-April), making products using it special. The flavor is garlicky but more delicate than cultivated garlic. Foraging for it is a French springtime tradition.