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minced meat wrapped in omentum

Crepinette van struisvogel

Crépinettes are minced meat (usually pork), in a crépine, the lace-like omentum from the stomach of a pig or sheep. The fat of the crèpine melts when cooked, and is less fatty than barde.

Hot pork crépinettes, cooked in white wine, are a popular accompaniment to a platter of raw oysters in Bordeaux.


Text © Dana Facaros

Image by Alec Vuijlsteke