Traditional Frésinat of Tarn – Authentic Recipe Passed Down Through Generations

Discover the traditional recipe of Frésinat from Tarn, a rustic emblematic dish of the Montagne Noire, made with pork, potatoes, and pink garlic.

Introduction:
Lo frésinat, aquò’s pas sonque de la vianda e de las patanas, es lo repais de la familha tota, lo que nos ten amassa aprèp la tuada del pòrc.
(Frésinat is not just meat and potatoes; it is the meal for the whole family, the one that brings us together after the pig slaughter.)

Frésinat is not just a fixed recipe, it is above all a peasant cooking method:

• Base: pieces of meat rich in flavor (often fatty or gelatinous).

• Technique: slow braising in a pot, without adding liquid (the meat confits in its own fat).

• Accompaniment: potatoes fried separately, then added to the meat to finish confiting together.

• Aromatics: garlic, onion, bouquet garni.

• Principle: a sharing dish, rustic, nourishing, adaptable according to available meats (originally pork, but also veal, lamb, duck, or game).

One could almost say that Frésinat in Tarn is to Tarn what daube is to Provence: a method of cooking and assembling rather than a single recipe.

Necessary utensils

• Cast iron pot or heavy casserole

• Frying pan for the potatoes

• Chef’s knife

• Cutting board

• Metal skimmer

Country / Region

• Country: France

• Region: Occitanie (Tarn)

• Recipe origin: oral transmission (pig slaughter dish)

• Specifications: None

  • Proposal: meat exclusively from locally raised pigs (neck, shoulder, belly), potatoes fried separately then incorporated, Lautrec pink garlic mandatory, slow braising.

• Recipe evolution:

  • Initially prepared after slaughter, only with pork and potatoes.

  • Lautrec pink garlic became an identity marker over time.

  • Today, some add olive oil, carrots, or family variants.

• Emblematic chefs and contributions:

  • Chef André Daguin: promotion of rural Southwest recipes.

  • Chef Thierry Pech (Tarn): highlighting Lautrec pink garlic in Frésinat.

  • Chef Michel Bras: integrating traditional Tarn dishes into a contemporary vision.

History

Frésinat is a peasant dish from Tarn, prepared the day after the pig slaughter to feed family and neighbors who helped. The fattier pieces (neck, belly) were slowly cooked with onions and garlic. Potatoes were often fried separately in duck fat before being added to the meat. The dish evolved into a more convivial recipe, now served at local festivals.

Legend or anecdote

In Tarn, it is said that Frésinat had to “fill the belly” because after the slaughter festival, men returned to work in the fields. Hence the abundance of potatoes and the richness of the meat.

Recipe description

A generous, family-style stew, Frésinat combines gently confited pork, caramelized onions, and sautéed potatoes. It is an orally transmitted, rustic, and flavorful cuisine.

Ingredients

Preparation (professional detailed version)

Mise en place and hygiene

• Work on a disinfected surface, use separate boards for meat and vegetables.

• Prepare a gastronorm container to reserve ingredients.

• Ensure meat storage temperature ≤ 4 °C.

Meat cutting

• Deboned pork neck, trimmed but retaining enough fat.

• Cut into uniform 4 cm cubes.

• Reserve wrapped in positive cold.

Vegetable cutting

• Onions: peel, cut, slice finely (2 mm).

• Garlic: peel and finely mince.

• Potatoes: peel, turn into large “olive” shapes (5–6 cm), keep in lemoned water.

Meat searing

• Heat the pot, add duck fat.

• Brown cubes in small batches for Maillard reaction.

• Remove to stainless container.

Aromatic base

• Sweat onions, add garlic at the end.

• Deglaze if necessary, add bouquet garni, salt, and pepper.

Braising

• Return meat to the pot, mix well.

• Cover, cook on low heat 85–90 °C, 1h15–1h30, no liquid.

• Stir every 20 minutes.

Potato preparation

• Drain and dry.

• Heat fat or oil, sauté for even browning.

• Lightly salt at the end.

Final mix

• Add potatoes 10 min before the end, mix gently.

• Adjust seasoning.

• Confite for 10 more min, lid slightly open.

• Serve or keep warm ≤ 65 °C.

Working time

• Preparation: 30 min

• Cooking: ~1h30

• Total mise en place: 2 hours

Safety standards

• Pork core temperature ≥ 70 °C

• Keep raw meat 0–4 °C

• Avoid cross-contamination: color-coded boards

• Maintain temperature before serving ≥ 63 °C (HACCP)

Nutritional information (per 100 g)

• Energy: ~190 kcal (800 kJ)

• Fat: 12 g

• Carbohydrates: 8 g

• Protein: 11 g

• Fiber: 1.5 g

• Allergens: none

• Adaptations: vegetarian version (pork → mushrooms + smoked tofu)

Regional variants

All variants follow the same method:

1. Veal Frésinat

   • Fatty pieces (tendon, belly), mild flavor, for festive meals.

2. Lamb Frésinat

   • Shoulder or neck, stronger flavor, sometimes with herbs (rosemary, thyme).

3. Mixed Frésinat

   • Meat mix (pork + veal, pork + lamb), enriches the dish.

4. Duck Frésinat

   • Confit legs, potatoes sautéed in duck fat, rich flavor.

5. Game Frésinat

   • Game: wild boar, deer, always with potatoes.

6. Frésinat with poultry liver

   • Livers added at the end, quickly seared for tender texture.

Tips and advice

• Use pork neck for optimal tenderness.

• Do not add water; cook covered.

• Sauté potatoes separately to maintain crispness.

Serving

• Rustic: served directly in the pot on the table

• Gastronomic: deep plate, meat in center, potatoes around, bouquet garni

• Accompaniments: green salad, country bread

Recommended wines and drinks

• Red wine: Gaillac AOC

• White wine: Gaillac perlé, light and fruity

• Other beverage: Tarn farmhouse cider