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There are several delights produced from the pork smoking chimney, such as ham, the Fribourg sausage, bacon and other sausages. It is a special chimney in which various pieces of pork products are suspended.
It is a special chimney in which various pieces of pork products are suspended. It is associated with an ancient method of salting and smoking that has been used in the canton since the Middle-Ages.
Back then this technique was preferred for purposes of conservation. Today, if the tradition lives on, it has more to do with the delicious taste that is conferred on the product by this method. Thanks to the know-how of the master butchers and the love for tradition in the Fribourg countryside, the delicious products from the smoking chimney have been preserved, for the great pleasure of lovers of good food.
Recipe:
Ingredients:
1 ham of 4.5 to 5 kg, smoked in the smoking chimney
a large sausage or two small ones
1.5 to 1.8 kg cabbage, preferably curly kale
1 large bouquet garni with leek, parsley, celery and possibly a stick of Maggi
a few carrots
according to taste salt and pepper
Method:
Soak the smoked ham for one to two days in cold water. The day before or during the morning brush it and rinse it with warm water and then possibly cook it for 30 minutes to remove the salt.
Throw the cooking water away. Put the ham in warm water in a large pot with the bouquet garni and a little salt. Boil gently allowing 20 to 30 minutes cooking time per kilo.
One hour before cooking is finished, add the cabbage which has been previously blanched and possibly a few carrots. Cook the sausage separately for 40 to 50 minutes over a low heat. To serve, thinly slice the ham and sausage, arrange on a warm dish with the vegetable garnish.
One can also serve steamed beans sprinkled with parsley and flakes of butter which is also part of the Bénichon menu.
Source:
Cuisine et traditions au pays de Fribourg
Produits du Terroir du Pays de Fribourg
Route de Chantemerle 41
1763 Granges-Paccot
+41 (0)26 467 30 30
