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crepinettes

minced meat wrapped in omentum

Crepinette van struisvogel

Ground meat (usually pork) cooked 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. Pork crépinettes, cooked in white wine are a favourite accompaniment to oysters in Bordeaux.

Charcuterie

Text © Dana Facaros

Image by Alec Vuijlsteke