Recipe no. 279 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 136.
Ingredients
- fine salt
- saltpetre
- meat
Preparation
- Preparing the mixtureMix a pound of fine salt with 30 grams of saltpetre.
- RubbingRub the piece of meat firmly with the salt and saltpetre mixture, applying it with the palm of the hand.
- Putting into the barrelArrange the prepared meats in a large barrel, putting a good layer of salt on each piece.
- CuringLeave in a cool place for about twenty days, turning them 2 or 3 times during this period.
- DryingHang in an airy, cool room.
- SmokingHang in a tall chimney and burn underneath aromatic woods such as thyme, rosemary and juniper at a suitable distance.
Reboul's text
Take a pound of fine salt and 30 grams of saltpetre, which you will mix together. Rub it in firmly, applying it with the palm of the hand, onto the piece of meat you wish to salt; then arrange these prepared meats in a large barrel with a good layer of salt on each piece; leave them in a cool place for about twenty days, turning them 2 or 3 times during this period; after which you will hang them in an airy, cool room.
To smoke them it is enough to hang them in a tall chimney and to burn underneath, at a suitable distance so as not to spoil the meats, aromatic woods such as thyme, rosemary, juniper, etc.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sau | fine salt |
| saupètro | saltpetre |
| tuba | smoke |
| chaminèio | chimney |
| viando | meat |
| barriéu | barrel |
| farigoulo | thyme |
| roumanin | rosemary |
| genebrié | juniper |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 279, page 136. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.