I discovered the Lorraine spindle on a country table in Lorraine: a board, some bread, a gherkin, and those thin slices of smoked pork that smell of wood and pepper.
The idea isn't complicated: you salt a pork belly, season it, stuff it into a casing, and then smoke it. But it's one of those products where every little detail counts, especially the salting and drying.
Here's the most classic version, the Lorraine sausage, reminiscent of traditional home-style charcuterie: rolled pork belly (or ventrèche), garlic, pepper, a hint of nutmeg, then smoked over wood (ideally beech). The final flavor should be clean, not too salty, with a noticeable but not overpowering smokiness.
I prefer to work with nitrite salt (curing salt) for safety and color, as in traditional charcuterie. If you don't have any, I also indicate it as an option, but keep in mind that preservation and safety are not the same.
From a nutritional standpoint, this is clearly a product rich in protein, lipids, and zinc (it's pork belly), so the idea isn't to make a mountain out of it: a few very thin slices, and you'll have a rustic appetizer or starter that will fill you up nicely!
Lorraine spindle
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people28
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minutes312
kcal28
minutesA recipe for homemade Lorraine charcuterie with a firm yet melting texture, flavored with garlic and pepper, then smoked. Thinly sliced Lorraine sausage is simple, rustic, and incredibly delicious!
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Ingredients
800g of raw, boneless pork belly with rind (ideally a nice rectangular piece)
22 g of fine salt (or 3/4 fine salt + 1/4 nitrite salt/curing salt)
2 g of sugar
3 garlic cloves
2 g of ground black pepper
1 g of grated nutmeg
1 g of dried thyme
1 crumbled bay leaf
1 60/65 caliber pork casing (approx. 50 to 60cm) + food-grade string
Preparation steps
- Prepare the meat: trim the brisket if necessary (remove any large pieces of cartilage). Keep the rind; it helps it hold its shape. Dry the surface thoroughly with paper towels.
- Make the curing mixture: in a bowl, combine the salt (and curing salt if using), sugar, pepper, nutmeg, thyme, and bay leaf. Crush the garlic very finely (or grate it) and add it.
- Season the pork belly: rub the entire mixture on all sides, paying particular attention to the edges. Place in a refrigerated dish, cover with plastic wrap, and let it cure for 48 to 72 hours (excluding total curing time). Turn the meat once a day to distribute the brine that forms.
- Rinse and dry: Remove the breast, rinse it quickly under cold running water to remove excess salt and spices, then dry it very thoroughly. Leave it to air dry for 30 to 60 minutes in a cool place to allow a skin to form (not included in the total time).
- To make the roll: roll the breast tightly on itself (flesh side inwards, rind outside). Tie securely every 2 to 3 cm, like a roast.
- Prepare the casing: Rinse the casing, then soak it for 20 minutes in lukewarm water. Drain. Thread the casing onto the pork belly roll (or use a wide-mouthed stuffer/funnel). The casing should lie flat, without air pockets. Tie the ends.
- Drying before smoking: Hang in a cool (2-6°C) and well-ventilated area for 12 to 24 hours (excluding total smoking time). The casing should be dry to the touch.
- Smoking: Cold smoke for 2 to 3 sessions of 6 to 8 hours each, using beech wood (not included in the total smoking time). Between sessions, let it rest in a cool place. The color should become amber, and the smoky aroma should be clean but not harsh.
- Maturation: then hang for 1 to 2 weeks in a cool and ventilated place (ideally 10-14°C), until a weight loss of approximately 20 to 30% (excluding total time).
- To serve: remove the casing if desired, then slice very thinly. Serve with country bread, butter, mild mustard, or gherkins.
📊 Nutritional Information
1 serving (approx. 60g, thinly sliced)
| Nutrient | Value |
|---|---|
| Calories | 312 kcal |
| Proteins | 9g |
| Carbohydrates | 0g |
| including sugars | 0g |
| Lipids | 31g |
| including saturated fatty acids | 11g |
| Fibers | 0g |
| Sodium | 720mg |
| Vitamins | |
| Vitamin B1 | 35% AJR |
| Vitamin B3 | 18% AJR |
| Vitamin B6 | 12% AJR |
| Minerals | |
| Zinc | 16% AJR |
| Phosphorus | 14% AJR |
| Selenium | 22% AJR |
* RDA = Recommended Daily Allowance
💡 Chef's Tips
The key is drying the sausage: if the casing remains damp, the smoke won't adhere properly and the flavor will become heavy. Slice your Lorraine sausage with a long, sharp knife (or a slicer): thinner is better. For added safety and more reliable preservation, use curing salt and always work in a cold environment.
🔄 Variations
- Lorraine-style spindle with extra pepper: double the pepper and add a pinch of white pepper.
- Recipe for a more aromatic Lorraine spindle: add 1g of crushed juniper berries to the mixture.
