Suandpete Posted August 31, 2004 Share Posted August 31, 2004 I have noticed rolled joints of pork described as saumuré which appears to mean cured - or possible salted. Has anyone ever used them to roast - I would be interested in knowing if they are tender or maybe a bit dry? Are they salty? Or do they taste different to ordinary roast pork?many thanksSu Link to comment Share on other sites More sharing options...
Battypuss Posted September 5, 2004 Share Posted September 5, 2004 It's cured pork, tastes like smoked and we love it! You roast it for about half an hour at medium heat; isn't dry. Very good cold too! And no, they aren't salty. Link to comment Share on other sites More sharing options...
Mistral Posted September 7, 2004 Share Posted September 7, 2004 I think this must be the same as what my in-laws call "rôti pompé". I prefer it to ordinary roast pork. it doesn't taste salty but it stays moist better. Link to comment Share on other sites More sharing options...
Morbihan2 Posted September 8, 2004 Share Posted September 8, 2004 I buy these joints and slice them, then use as Gammon with egg or pineapple and chips every so often. The part I don't use freezes well and we much prefer it to the thick poitrine slices.I have roasted it whole as well and as Mistral says it does stay very moist. Link to comment Share on other sites More sharing options...
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