Verrine of ham knuckles - Bricquebec Abbey
(€31.14 / Kilo)
From the Abbey of Notre Dame de la Grâce (50) - Bricquebec
Enjoy it fresh with a salad. You can also eat it slightly warm or the chef's recipe:
- A fresh baguette
- a little Dijon mustard inside
- a bed of salad chews from the market
- Bricquebec ham
Treat yourself !
Supplier: Charcuteries de la Trappe - Abbey of Notre Dame de la Grace - Briquebec
Ingredients: Pork leg, water, salt, preservative: sodium nitrite, dextrose, sugar, antioxidant: sodium ascorbate, garlic. Jelly: rinds and pork feet, water, onions, salt, pepper, aromatic plants, carrots. Origin of pork: France
Average nutritional value per 100g
Energy (kJ) / (kcal): 569/135
Fat (g): 5.4
of which saturated fatty acids (g): 1.7
Carbohydrates (g): 0.7
of which sugars (g): 0.7
Proteins (g): 21
Salt (g): 1.6
Net Weight: 220g
Made in France
Name of Scandinavian origin.
It comes from Brekka: slope, hill and Bekkr: stream.
Literally: The stream at the foot of the hill.
Since 1960, the brothers of Bricquebec Abbey have developed pig farming to survive. Going from a small herd of 10 sows to 50 then soon 200!
The breeding develops in the open air. Thirty years later, the profound changes in agriculture have led the brothers to think of processing their pigs themselves to give them added value. Thus was born "La charcuterie de la Trappe" and a few years later "Le cochon du Père Marc" registered trademark, which provides certified pork to the charcuterie.
So Father Marc's breeding continues on its way!
Our Lady of Grace
No one should think that by their consecration the religious become foreign to men or useless in the earthly city.
Because if they are not always alongside their contemporaries, they are present to them more deeply in the heart of Christ, cooperating spiritually with them, so that the construction of the earthly city always has its foundation in the Lord and is oriented towards him, so that those who build do not risk to toil in vain.
Vatican II (L.G. 46)
Huguette R. published the 30/11/2021 following an order made on 09/11/2021
Christophe B. published the 30/11/2021 following an order made on 31/10/2021