The Traditional Gigourit Charentais 350 g

In the country around Saintes, the Gigourit is the traditional way of cooking pork. It is simmered gently in red wine with vegetables for 8 to 10 hours and can be eaten either hot or cold; cold as an starter with a green salad, but more often hot, served with steamed potatoes or pasta. A tin is for two portions or for one person with a large appetite.

Suggestions to prepare – reheat slowly in a casserole and serve with steamed potatoes and toast.

Ingredients – rind of pork, blood, onion, pork offal, home made bread ( wheat flour, water , yeast salt), red wine, vinegar, salt and aromatic spices.