The vast majority of pork butcher’s in Gironde make crépinettes on the run up to celebrations. Therefore, you won’t have any trouble getting one if you visit a butcher’s/pork butcher’s. To buy some while visiting one of Bordeaux’s monuments, stop off at the Capucins market (between Place de la Victorie and the train station) Here, you will get a broad overview of products that are being made in the region.
A tradition strongly anchored in Gironde, the crépinette is part of local folklore, especially during end of year celebrations. Made from sausage meat, its originality and name stem from the skin that surrounds it: la crépine. This veined crépine is comprised of fat from the membrane which holds in the viscera. Don’t miss out: the taste of this little meatball is a delicacy, especially when truffle, parsley and a touch of Armagnac (or white wine or cognac) are added. In order to respect tradition and enhance the taste of this speciality, the crépinette is eaten with oysters, alternating between oyster, crépinette and white wine.