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panturon
slow-cooked mutton liver and heart
A speciality of the stilt-walking, knitting shepherds of the Landes: panturon is chunks of lamb liver and heart, cooked for up to ten hours in lamb’s blood and wine, with ham, garlic and onions.
When it was on the verge of dying out, the townspeople of Rion-des-Landes formed a confraternity dedicated to keeping traditional panturon alive.
Text © Dana Facaros
Image by ygos