Preparation time : 20 minutes
Summer recipe that showcases local Gers products. Visit the MontResto restaurant to enjoy homemade, local dishes on quality plates.
skewers
  • 1 Lectoure melon
  • 800g of loin (about 6cm in diameter)
  • 32g fine salt
  • 16g brown sugar
  • 3g of Provencal herbs
  • 2g tarragon
  • 30g shallots
  • 30g of vinegar from Domaine de L'airial
  • 40g organic rapeseed oil
  • 10g of agar agar
  • salt
  • Pepper
  • parsley
  • chive
Achievement

Preparation of dried pork loin

  • To be made 24 days before preparation Massage the loin with fine salt, brown sugar, herbs from Provence and tarragon and leave to marinate under vacuum for 6 days in the fridge.
  • Rinse with clean water, dry the pork carefully before hanging it in the fridge and leaving it to drain for about 18 days.

Preparation of the vinaigrette

  • Mix the shallot, 90g of Lectoure melon, the Airial vinegar, the rapeseed oil, the agar agar, the salt, the pepper, the parsley and the chives.

Making the skewers

  • Peel the melon and cut it into small cubes.
  • Thinly slice the loin
  • Arrange on the skewers, alternating the melon and the slices of loin.
  • Season with a drizzle of vinaigrette