Pierrade is a convivial and healthy method of cooking that originated in Switzerland. The meat is cooked on a hot stone placed in the centre of the table.
You can use a variety of meats for a pierrade, depending on your personal preferences. But here's a small selection of the most popular meats for a pierrade:
- Beef : Cuts of beef such as fillet, entrecote, flank steak, rump steak or rib-eye are highly prized for their tenderness and flavour.
- Poultry : Pieces of chicken, turkey or duck can also be used. Be sure to cut the pieces into small chunks for even, quick cooking.
- Pork : Pork cuts such as loin, shoulder or fillet are good options for pierrade.
- Lamb : Lamb is another delicious option for pierrade. Shoulder or leg cuts can be used.
Don't forget to cut the meat into small pieces so that it cooks quickly and evenly on the hot stone. Don't forget to cover the stone with fleur de sel.
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Finally, be sure to accompany the pierrade with sauces, marinades and a variety of vegetables for an unforgettable culinary experience.
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