The fricandeau is a typical meal of Lozère. It is made with a mix of pork lean, fat and offal. Serve cold, accompanied with small vegetables (white onions, pickles), on a salad bed with bread and red wine.

Composition : Lean and fat of pork, pork offal, salt and pepper.

Craftsman : Patrick Clavel

Origin : La Canourgue, Lozère (France)

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