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Gigouri

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This dish comes from slaughtering pigs in the Poitou countryside. The Gigouri can be found under the name ‘fressure’ in Deux-Sèvres. It was originally made from a mixture of offal and rind cooked in red wine and then eaten warm. Nowadays, the only ingredients used are the pig’s head and blood, onions, red wine, salt and pepper. We gently reheat this rectangular terrine so that it is meltingly soft when served alongside potatoes or fresh pasta.

FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY. www.mangerbouger.fr