The Chef's Trilogy

A different way to cook—the healthy way

Because gastronomy is the only art form that nourishes both our bodies and our minds
, Maison Duler :
The luxury of high-quality fat from purebred Gascon pigs raised in agroforestry
, without any chemical additives.

Fats are essential for daily life because they provide energy,
help regulate body temperature, and play a role in hormone synthesis and fertility.
They supply essential fatty acids and aid in the absorption of vitamins.

However, not all fats are nutritionally equal.
Let’s distinguish between “good fats” and “bad fats.”

The nutritional qualities of pigs raised for an extended period in agroforestry systems—
—between meadows and forests—result in high-quality fat,
with cholesterol-lowering properties:
. When absorbed, the body produces more HDL cholesterol
(known as “good cholesterol”), which reduces triglycerides and protects the heart.
It also promotes an increase in antioxidants,
preventing oxidative stress and cardiovascular diseases.

The package contains:

• 300g of herb-seasoned bacon (worth 33 euros)
• 500 g of aged ventrèche (valued at 55 euros)
• 500g of aged pork cheek (valued at 58 euros)
• 1 jar of lard paste (worth 33 euros)

Total value: €179.

10% discount on the unit price.

La Ventrèche

The belly is the part located on the underside of the animal along the ribs.

Its marbled meat makes it a prime cut.
Thanks to a long aging process in the cellar and the action of native yeasts,
it develops intense, lingering, and complex flavors.
In a blind tasting, one could easily mistake a 15-month-old ventrèche
for ham.
Ventrèche is eaten raw like ham or cut into
lardons (the lardons are made from ventrèche, not from lard). It can
also be used for wonderful croque-monsieurs, or in a thousand
other ways.
Lard and ventrèche are sold in vacuum-sealed packages.
Store between 0°C and 3°C.
Unwrap 24 hours before serving
and let dry on a rack in the refrigerator.

Bacon with herbs

Bacon comes from the animal's back; it is a cut of fat with no meat.
Butchers and delicatessen owners call it "bardière."

It is from this part that they obtain the fat used, in particular,
to wrap roasts or casseroles—that is, to surround them or
cover them with a thin layer of fat that will melt during cooking.
We cure the bacon for 2 months in salt, then it is placed
in the drying room with the hams for 6 to 12 months. Finally, it is rubbed with
a blend of organic herbs sourced mainly from the estate: bay leaf,
rosemary, savory, thyme, garlic, juniper…
We serve it thinly sliced on a piece of lightly toasted bread,
with steamed asparagus, a fillet of fish… Or diced into
half-centimeter cubes in a risotto, pasta, mashed potatoes, or a pumpkin soup…

Store between 0°C and 3°C. Remove from packaging 24 hours before serving and let
dry on a rack in the refrigerator.

A slender cheek

A very small cut of pork, the cheek is a prized cut due to
its rarity and the quality of its fat.
It can be used like pork belly, but it will impart an even
more pronounced flavor. In Italy, pork jowl is used to make
authentic Carbonara pasta.
The jowl is aged for 4 to 6 months in a drying room, on a rack, to develop
its full range of flavors.
Sold in vacuum-sealed packages.
Store between 0°C and 3°C. Remove from packaging 24 hours before serving and let
dry on a rack in the refrigerator.

Bacon Paste

This fat, whose nutritional benefits are recognized by doctors and dietitians, adds depth and lightness to your cooking.

Aged lard paste is used like clarified butter or duck fat to sear meat and fish, brown vegetables, cook eggs, and so on...

Its melting point is much higher than that of butter, making it an extremely easy-to-digest and healthy fat. It is applied with a brush to coat a frying pan or saucepan. A small amount is sufficient.

The lard paste is made from lard that has been aged for at least 8 months. The lard is chopped, then melted over low heat and finely strained.

What you get

• Long-shelf-life products—no more waiting in line at the supermarket for a stick of butter
• Perfect results, without burning
• Healthy, delicious food
• Soothing digestion, a boost of energy
• The peace of mind that comes from knowing what’s on your plate
• The joy of treating the whole family