A different way to cook, wholesomely

Because gastronomy is the only art that nourishes both
body and mind, Maison Duler presents:
The luxury of good fat from pure-bred Gascon pigs raised in
agroforestry, without any chemical additives.

Fats are essential to our daily lives as they provide energy,
contribute to body temperature regulation, and support hormone synthesis and fertility.
They provide essential fatty acids and facilitate the absorption of vitamins.

Yet, not all fats are nutritionally equal.
Let us distinguish 'good fat' from bad.

The nutritional qualities of pigs raised slowly on agroforestry land,
between meadows and forests, result in fat of the highest quality,
with anti-cholesterol properties:
through its absorption, the body produces more HDL cholesterol
(known as 'good cholesterol') which reduces triglycerides and protects the heart.
It also promotes an increase in antioxidant substances,
preventing oxidative stress and cardiovascular disease.

The parcel contains:

• 300g of lard aux aromates (value 33 euros)
• 500 g of long-aged ventrèche (value 55 euros)
• 500g of long-aged cheek (value 58 euros)
• 1 jar of lard en pâte (value 33 euros)

Total value 179 €.

10% discount on unit price.

Ventrèche

Ventrèche is the cut located on the underside of the animal, along the ribs.

Its marbled meat makes it a choice cut.
Through long ageing in the cellar and the action of indigenous yeasts,
intense, persistent, and complex flavours are achieved.
In a blind tasting, a 15-month-aged ventrèche
could easily be mistaken for ham.
Ventrèche is eaten raw like ham or cut into
lardons (lardons are made with ventrèche, not fatback). It can
also be used for wonderful croque-monsieur or in a thousand
other ways.
Fatback and ventrèche are sold in vacuum-packed pieces.
Store between 0°C and 3°C.
Unwrap 24h before tasting
and leave to dry on a rack in the refrigerator.

Lard with aromatics

The fatback is located on the back of the animal; it is a piece of fat without meat.
Charcutiers and butchers call it the bardière.

This is the source of the barde, used notably
to line roasts or casseroles, meaning to wrap or
cover them with a thin layer of fat that melts during cooking.
We cure the fat for 2 months in salt, then place it
in the drying room with the hams for 6 to 12 months. Finally, it is rubbed with
a blend of organic aromatics mainly from the estate: bay leaf,
rosemary, savory, thyme, garlic, juniper...
We enjoy it thinly sliced on a piece of freshly toasted bread,
steamed asparagus, a fillet of fish... Or cut into small half-centimetre
cubes in a risotto, pasta, mash, or a red kuri squash
soup...
Store between 0°C and 3°C. Unwrap 24h before tasting and leave
to dry on a rack in the refrigerator.

Long-aged cheek

A very small part of the pig, the cheek is a choice cut because of
its rarity and the quality of its fat.
It can be used like ventrèche, offering an even
bolder flavour. In Italy, pig's cheek is used to make
authentic Pasta alla Carbonara.
The cheek is aged for 4 to 6 months in a drying room on racks to develop
its aromatic palette.
Sold in vacuum-packed pieces.
Store between 0°C and 3°C. Unwrap 24h before tasting and leave
to dry on a rack in the refrigerator.

Lard en pâte

This fat, with nutritional values recognized by doctors and dieticians, brings depth and lightness to your cooking.

Long-aged fat paste is used like clarified butter or duck fat, to sear meats and fish, brown vegetables, or cook eggs...

Its melting point is much higher than that of butter, making it an extremely digestible and wholesome fat. It is used with a brush to coat the pan or pot. A small amount is sufficient.

The fat paste is crafted from lard aged for at least 8 months. This lard is minced, then melted at low temperature and finely filtered.

What you gain

• Long-lasting products: no more queuing at the supermarket for a block of butter
• Perfect cooking, without burning
• Wholesome, flavorful cuisine
• Ease of digestion and a sense of renewed energy
• The peace of mind that comes from knowing exactly what is on your plate
• The pleasure of delighting the whole family