This is salted and smoked in the same way as ordinary ham and is generally braised. It is served with a purée of peas, turnips, celery, chestnuts or some other garnish and is accompanied with the braising liquid made into a light but well flavoured Sauce Poivrade.
In northern countries it is frequently served with a sauce called à l’Aigre-doux which is also used for hare and rabbit. The recipe for this follows.
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