Mainly in the Civraisien area between Poitiers and Confolens, to the south of Vienne, from most butcher’s, pork butcher’s, delicatessens and processors.
This vegetable pâté is produced year-round, mainly in the Civraisien area between Poitiers and Confolens, to the south of Vienne; it is sometimes produced in Charente and Deux-Sèvres. It can be found in the majority of butcher’s, pork butcher’s, delicatessens and processors.
It is made according to the producer’s taste and the available vegetables; savoy cabbage, leek, spinach or any other green vegetable. There is also the farci charentais which is different as it doesn’t contain cabbage. Since the start of the 19th century, farci was known in the region under the name fars. It used to be a poor person’s dish, but is now a dish for special occasions such harvests or family gatherings.
Nowadays, it is eaten as both a cold starter and as a main course. It is also served as a cold vegetable dish in country-style buffets. It has become a symbolic regional food – a survey carried out on schoolchildren in 1980 revealed that it was deemed to be one of Poitou’s most traditional dishes.