France, Spain, Portugal and Italy all have different looking people. The most obvious difference is hair colour, followed by eye colour. People from southern parts of Europe are more likely to have brown or black hair. Also, they tend to have more darker eyes (brown in different shades).
The lardon, onions and garlic being prepared for a Coq au vin. Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.
1 Size: Pork loin is a large piece of meat, so you can get it cut to order. 2  A typical roast can be anywhere from two to five pounds. 3  Texture and flavor: Fairly lean, mildly flavored meat with a thick cap of fat on top; tender if cooked properly. Bone-in or boneless? 2  Pork loin can be sold bone-in or boneless. 3  Bone-in loins with the backbones removed and the ribs trimmed of meat (or Frenched) are sometimes called pork racks, and if the pork rack is tied into a circle, it is called a crown roast of pork.