Food and Wine Pairing with pork
Find the best food and wine pairings with pork as ingredients.
The best wines to pair with pork
- 1. AgreloMendoza, Argentina
- 2. Alsace Grand CruAlsace, France
- 3. Cachapoal ValleyCentral Valley, Chile
- 4. CaliforniaUnited States
- 5. ChampagneFrance
- 6. Champagne Grand CruChampagne, France
- 7. Champagne Grand Cru 'Aÿ'Champagne, France
- 8. Champagne Grand Cru 'Avize'Champagne, France
- 9. Champagne Premier CruChampagne, France
- 10. Châteauneuf-du-PapeRhone Valley, France
- 11. Côte de NuitsFrance
- 12. Côtes-du-RhôneRhone Valley, France
- 13. EvoraAlentejano, Portugal
- 14. FranciacortaLombardia, Italy
- 15. GraubündenSwitzerland
- 16. MendozaArgentina
- 17. Montepulciano d'AbruzzoAbruzzo, Italy
- 18. Niagara PeninsulaOntario, Canada
- 19. Okanagan ValleyBritish Columbia, Canada
- 20. Pessac-LéognanBordeaux, France
- 21. RheinhessenGermany
- 22. StellenboschWestern Cape, South Africa
- 23. TrentoTrentino-Alto-Adige, Italy
- 24. TunuyánMendoza, Argentina
- 25. Uco ValleyMendoza, Argentina
- 26. Unknow regionAfghanistan
- 27. Vin de PaysPays d'Oc, France
- 28. WachauWeinland, Austria
- 29. Western CapeSouth Africa
- 30. WiltingenMosel, Germany
Wines that pair with pork
About Pork
Pigs include the pig, the female pig which is the sow and the suckling pig. The main pork producers are in Europe, North America and China. Good quality pork is recognizable by its pale pink flesh and firm, fine, somewhat elastic texture and white fat. Pork can be boiled, roasted, braised, grilled or pan-fried. The pork loin is the part just before the dorsal region. The tenderloin is prepared as a roast, stuffed or pan-fried. The chuck, with bone in, is ideal for preparing small salted dishes, and can also be used in a pot or roasted. As for the pork belly, it is ideal for stews and must be boiled for a long time.
Recipes and food and wine pairings with pork recipes
- Basque chicken with chorizo
- Black pudding and apple parmentier (thermomix)
- Cheese crusts
- Chicken pie
- Cocotte chicken roulades
- Cordon bleu with veal and cured ham
- Currywurst
- Endives with maroilles and ham
- Filet mignon in a crust
- Flammekueche (with laughing cow)
- Forest turkey roast casserole
- Fresh sausage
- Fresh white beans with tomato, basil and garlic
- Gloom and doom
- Ham and cheese cake
- Ham with leek fondue
- Home-made white pudding
- Kig ha farz (breton stew)
- Lasagne
- Leeks with ham and béchamel sauce
- Lentils and morteau sausages
- Moist parmesan steak
- Pasta carbonara almost like the real thing
- Pork stew with bacon and cream
- Pulled pork (us pulled pork )
- Quick brioche sausage
- Sauerkraut (with tips so to do!!!)
- Sausages with kale
- Savoyard crozet gratin
- Soft and inexpensive pasta gratin
- Spaghetti carbonara
- Spanish paella
- Stuffed eggplant (with vegetables or mixed)
- The real vegetables stuffed in the provençal way
- The tartiflette wrap
- Turkey roulades, flavoured sauce
- Very light grilled sausage
- Very soft beef bourguignon
- Wild boar bourguignon
- White cabbage with bacon
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