The Gascon Bacon from Maison Duculty: a treasure to discover

There are products that do not deceive. As soon as you hold it in your hand, breathing in the scent of salt and time, the Gascon Lard from Maison Duculty reveals a rare ambition: that of a charcuterie that refuses shortcuts.

Located in the heart of Pilat, between Loire and Ardèche, Maison Duculty perpetuates recipes passed down from generation to generation, in absolute respect for the local terroir and pig breeds, notably the black pig of Gascony, raised outdoors and fed on grains and acorns. This rustic breed, with its slow growth, develops exceptionally fine marbled meat.

“Gascon lard is the secret behind all the dishes that make you close your eyes at the first bite.”

A maturation that makes all the difference

The Gascon Lard from Maison Duculty comes from the belly or back of the pig, carefully selected, rubbed with coarse Guérande salt, seasoned with black pepper, thyme, and bay leaves, and then left to dry for several weeks in ideal temperature and humidity conditions. The result: a firm texture, melting with a knife, with a characteristic pinkish-white color and a long, slightly smoky taste depending on the variations, which is the hallmark of the house.

Here, no unnecessary additives, no industrial haste. Each piece is produced in small batches, hand-checked, and guarantees a consistency of quality that has earned the reputation of the house among chefs and discerning food lovers alike.

How to use Gascon Lard?

Its versatility in the kitchen is one of its great assets. Whether enhancing a simple winter vegetable dish, adding body to a broth, or flavoring a sauté of potatoes in goose fat, Gascon lard is a natural and sovereign flavor enhancer.

Rendered in lardons — Cut into small cubes and sautéed dry, it releases its golden, fragrant fat to sear vegetables or eggs.

As a base for stews — A slice slipped into a cassoulet, a garbure, or a pot-au-feu is enough to transform the dish into a rustic masterpiece.

On the plancha or in a salad — Thinly sliced, grilled on the plancha and placed warm on a salad of lamb's lettuce and walnuts, it creates an irresistible contrast.

It is also suitable to be enjoyed simply sliced, on a charcuterie board accompanied by lightly toasted country bread, pickles, and a glass of Madiran or dry Jurançon, a perfect regional pairing.

Signature recipe: Sarladaise potatoes with Lard de Gascon

The classic reimagined, with melting potatoes and bacon at the heart of the dish.

Preparation: 15 min | Cooking: 35 min | For 4 people | Difficulty: Easy

Ingredients

  • Lard de Gascon Maison Duculty: 150 g
  • Firm-fleshed potatoes: 1 kg
  • Duck fat: 2 tablespoons
  • Garlic in its skin: 4 cloves
  • Fresh flat-leaf parsley: 1 bunch
  • Fresh thyme: 2 sprigs
  • Fleur de sel, black pepper: q.s.

Preparation

  1. Prepare the bacon: cut the Lard de Gascon into thick lardons of 1 cm. Peel and slice the potatoes into 3 to 4 mm rounds, without rinsing to retain the starch.
  2. Sauté: melt the duck fat in a cast iron casserole over medium heat. Add the bacon and brown for 4–5 minutes until golden and crispy. Set aside.
  3. Cook the potatoes: in the same casserole with the flavored fat from the bacon, layer the slices, add the garlic in its skin and the thyme. Cover and cook for 20 minutes on low heat, gently turning halfway through cooking.
  4. Finish and serve: return the bacon, increase the heat for 5 minutes to brown the bottom well. Off the heat, sprinkle with chopped parsley, adjust with salt and pepper. Serve directly in the casserole.

Chef's tip: Never rinse the potato slices; the starch is what gives that characteristic melting and binding texture of Sarladaise potatoes. And feel free to pair it with a Cahors or a Madiran served slightly warmed.