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Wine with the meal: Grenier Médocain slices alongside a glass of Listrac-Médoc red wine.

Grenier Médocain (spicy, cold meat specialty made from pork stomach)

Grenier Médocain is a legendary specialty from the south-west of France, which is particularly notable for its distinctive peppery flavour and firm consistency. In this recipe, the pork stomach is cleaned in the traditional way, rolled in a secret blend of garlic and pepper and cooked for hours in an aromatic broth. Served cold and cut into wafer-thin slices, it unfolds its full, rustic aroma. It is an honest dish for lovers of authentic charcuterie. Paired with a structured Listrac-Médoc or a down-to-earth Haut-Médoc, you will experience a culinary journey back in time to the vineyards of Bordeaux that impresses with its craftsmanship and terroir.
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Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Course Appetizer, Charcuterie
Cuisine French
Servings 2 Servings
Calories 320 kcal

Cooking utensils

  • 1 Large saucepan
  • 1 Kitchen twine
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Skimmer

Ingredients
  

  • 1 fresh pork stomach thoroughly cleaned by the butcher
  • 4 Garlic cloves finely chopped
  • 2 tablespoon coarsely ground black pepper
  • 1 teaspoon salt
  • 1 Bay leaf
  • 1 sprig of thyme
  • 1 Carrot
  • 1 Onion studded with a clove
  • Boiling water

Preparation
 

PREPARATION:

  • Rinse the pork stomach again thoroughly under cold water.
  • Pat dry and spread out flat on the chopping board.
  • Spread the chopped garlic evenly on the inside.
  • Sprinkle the meat generously with salt and pepper.
  • Gently massage the spices into the meat.

COOKING STEPS:

  • Roll up the seasoned stomach very tightly.
  • Tie the roll tightly with kitchen twine like a roll roast.
  • Bring the water to the boil in a large pan.
  • Add the carrot, chopped onion, bay leaf and thyme.
  • Carefully place the stomach roll in the boiling stock.
  • Reduce the heat and allow the grenier to simmer gently for approx. 3 hours.
  • The meat should be soft but still firm to cut.
  • Lift out with a slotted spoon and drain well.

DIRECTIONS:

  • Leave the Grenier to cool completely (preferably overnight in the fridge).
  • Carefully remove the kitchen twine.
  • Cut into wafer-thin slices with a very sharp knife.
  • Arrange the slices in a fan shape on a plate.
  • Serve at room temperature to allow the aroma to develop.
  • Sprinkle with a little coarse pepper.
  • It is traditionally served with baguette and hearty gherkins.

SUPPLEMENTS:

  • Fresh, crusty baguette
  • Cornichons and small pearl onions
  • A simple leaf salad with vinaigrette

Nutritional values per portion

Calories: 320kcalCarbohydrates: 1gProtein: 24gFat: 22g
Keyword Bordeaux, Charcuterie, French cuisine, Grenier Médocain, Listrac-Médoc, Meat specialty, Pig stomach, rustikal, Wine with food
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