Le graton - Le Graton Lyonnais

the pork butchers of Lyon would set aside the fatty pieces when cutting up a pig.

At the end of the week they put them all in a pot and let it simmer, sometimes overnight.

The following morning they would extract the lard that separated when the fat melted, and then scrape and scratch off the dry residue stuck on the inside of the pot. These were the famous scratchings, or gratons as they are known in France. It only remained to add some salt and enjoy them with friends over drinks at the weekend!

Did you know?

Normally, gratton is spelt with two t’s. But Bernard Lambert used to frequent a bistro in the historical quarter of Lyon, called “Le Graton”.

As a tribute to this place LE GRATON LYONNAIS adopted this little quirk of spelling that has been its signature for almost 50 years.

make our gratons?

Here are the five key stages of making a true graton:

1

Sort and cut

the pork or duck fat

(belly or breast)

2

Cook slowly,

stir by hand

3

Remove from

the cooking pot

with a strainer for

crispy, golden gratons

4

Add just the

right amount

of seasoning

5

Then pop

into the packet!