Confit de porc applies the Gascon confit method to pork (Sus scrofa domesticus), most commonly using the shoulder (épaule), belly (poitrine), or cheeks (joues), which are rich in intramuscular collagen and respond superbly to the slow fat-poach. The cure consists of 25 g coarse sea salt per kilogram, 3 g pink curing salt (sodium nitrite at 6.25%) per kilogram for color retention and added microbial control, quatre-épices at 2 g per kilogram, crushed garlic, and fresh bay leaf (Laurus nobilis). The meat is rubbed thoroughly, stacked in a non-reactive vessel, and cured for 36 to 48 hours at 2-4°C. After rinsing and drying, the pieces are submerged in rendered lard or a blend of lard and duck fat at 90-95°C (194-203°F) and cooked for 3 to 5 hours, depending on the cut's thickness. The target internal temperature is 85°C held for 45 minutes, at which point the collagen in the supraspinatus and infraspinatus muscles of the shoulder will have fully converted to gelatin. The science is straightforward: above 70°C, the triple-helix structure of collagen unwinds; prolonged exposure at 85°C completes the conversion, yielding meat that is fork-tender and lubricious. Once cooked, the pork is transferred to sterilized crocks, submerged in strained fat, and stored at 2-4°C. Pork confit is a foundational component of cassoulet Toulousain, where it contributes body and richness to the bean stew. It can also be shredded for rillettes or crisped in a hot pan and served atop lentils du Puy with a reduction of verjuice.
{"Cure with both sea salt and pink salt (6.25% sodium nitrite) for flavor, color, and microbial safety","Cook submerged in lard at 90-95°C for 3-5 hours until collagen is fully converted","Use collagen-rich cuts — shoulder, belly, cheeks — that benefit from prolonged cooking","Store fully submerged in strained fat at 2-4°C for up to 4 months"}
{"Blend lard with 20% duck fat for a more complex flavor profile in the finished confit","For cassoulet, cut the shoulder into 100 g pieces before curing so they integrate evenly into the stew","Pork cheeks, being almost entirely collagen-wrapped muscle, produce the most succulent confit of any cut","Label each crock with cure date and salt percentage — professional traceability prevents guesswork"}
{"Using lean loin cuts that lack collagen, resulting in dry, chalky confit","Omitting pink curing salt, which causes the meat to turn an unappetizing grey","Rushing the cure time below 36 hours, leaving the interior under-seasoned","Failing to strain the cooking fat before storage, leading to protein sediment that spoils"}
Larousse Gastronomique; Grigson, Charcuterie and French Pork Cookery; Escoffier, Le Guide Culinaire