Cured Jabugo ham with herbed bacon, fennel and country bread (Jambon de Jabugo séché trente mois, lard gras de porc de ferme au parfum d’ail et de romarin, fenouil frais, pain de campagne au feu de bois) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 344) by Alain Ducasse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.