Food

Limoges Celebrates Sheep Testicles, Dried Lamb’s Blood Sausage

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The New York Times has a beautiful story today about a group of traditional butchers in Limoges, France, who are trying to popularize and preserve the traditional organ-meat cookery of the area.

Every October, the butchers of Limoges throw a festival called La Frairie des Petits Ventres, or the Brotherhood of Small Bellies. The celebration includes day-long street fairs in which butchers sell all manner of offal, and ends with religious processions in the evening. Residents tuck into local specialties like “the nose of love,” a boned pig snout filled with pig tongue, and amourettes, sheep’s testicles stewed in garlic, parsley, and port.

We know where we’re going for vacation next year …

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