A Brine for Small Items

By James MacGuire

French Recipes

Charcuterie Recipes

Meat Recipes

First a word about the cut of pork called in France échine, which must be the least known cut of any pig — and yet the best for boneless chops, a roast, a braise, and some charcuterie. Certainly, it’s the only part of a supermarket pig with any real flavor and marbling. Known in the United States as the “rib …