In the Vendée, the left over bread, pork skin and offal, onions and spices and salt are boiled for a long time in a vegetable broth then combined with blood and chilled in a terrine.
In Anjou, it’s often made with the heart and liver of a lamb or pig.
It’s sold in slices at the butcher’s or in jars; heated up, it turns into a thick goo to eat with beans or potatoes.
Also known as gigouri in Poitou-Charentes.
Image by triperie française