The giraud is a kind of blood sausage made from sheep’s blood (90%) and veal’s blood (10%). It comes in a light grey cylinder, slightly curved and sealed at both ends.
The giraud is cut into 1cm slices and then fried on both sides. It is then deglazed and served with chopped parsley and garlic. It can be eaten as a starter or main meal. Lots of them are eaten during the Frairie des Petits Ventres which takes place on the third Friday of October in Limoges.