Also known as a béret médocain or bonnet médocain, grenier médocain dates from way back when the Médoc didn’t make very good wine, but was instead regarded as a ‘granary’ (grenier) for Bordeaux. Back then, most Médoc families kept at least one pig. And nothing went to waste.
The recipe is simple: take a pig’s stomach, clean out all the fat, then roll it up in a ball and sew it together, then boil it in a court-bouillon, then slice it and eat it as a snack.
Images by Michel VENOT