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boudin without the casing


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.


Pays de la Loire

Text © Dana Facaros

Image by triperie française