Astet Najacois – Stuffed Pork Roast

 A recipe from “fransk Kjøkken På Sitt Beste” (French kitchen at it’s best) published by a book club in 1977

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The valley is dominated by a mountain with a castle on top enclosed by the river Aveyron that makes a turn here. The idyllic little village Najacois clings to the ledge behind and creates a very dramatic scene. This dish, Astet Najacois, is from this little village and is usually served cold with lettuce and mayonnaise.

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