Chinecollé

Chinecollé is a traditional French dish originating from the region of Provence. It is a type of stewed meat, typically made with pork, but sometimes with beef or lamb. The dish is characterized by its slow-cooking process, which allows the meat to become tender and flavorful. The meat is usually cut into large chunks and cooked in a rich, flavorful broth, often enhanced with herbs, spices, and sometimes wine. The dish is often served with crusty bread to soak up the delicious broth. Chinecollé is a hearty and comforting meal, perfect for colder months or as a comforting dish on a chilly evening. Its name is derived from the French word "chine," which refers to the side of an animal, and "collé," meaning attached or stuck, reflecting the way the meat is often cooked with the bones attached. The dish is a staple in Provencal cuisine and is enjoyed for its robust flavors and satisfying texture.