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Fleur de sel. Fleur de sel ("flower of salt" in French; French pronunciation: [flœʁ də sɛl]) or flor de sal (also "flower of salt" in Portuguese, Spanish and Catalan) is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates.
Sel gris (pl. sels gris, "gray salt" in French) is a coarse granular sea salt popularized by the French. Sel gris comes from the same solar evaporation salt pans as fleur de sel but is harvested differently; it is allowed to come into contact with the bottom of the salt pan before being raked, hence its gray color.
Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
Because the gabelle affected all French citizens (for use in cooking, for preserving food, for making cheese, and for raising livestock) and propagated extreme regional disparities in salt prices, the salt tax stood as one of the most hated and grossly unequal forms of revenue generation in the country's history. [1]
Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. [1]
Sheep grazing the salt meadows around Mont Saint-Michel. Agneau de pré-salé (French: ' salt marsh lamb ') is a type of lamb which was raised in salt marsh meadows of France [1] (especially Mont Saint-Michel in Normandy and the Bay of the Somme in Picardy), and parts of the UK and the Netherlands.
Farçous (salt and pepper mince made with pork meal, Swiss chard, parsley, eggs and flour) Soupe au fromage (soup with onions, garlic, cabbage, vine, stale bread, salt and pepper) Pascade (salted pancake)
Brandade is an emulsion crafted from salt cod, olive oil, and usually potatoes.It is eaten in the winter with bread or potatoes. In French culinary terminology, it is occasionally referred to as brandade de morue and while in Spanish cuisine, it sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning salt cod).