Le Saupiquet

The name ‘saupiquet’ probably comes from ‘piqué de sel’ meaning ‘spiced with salt’. The dish dates back at least to the 16th century. Burgundian saupiquet recipes are based on sliced ham in a cream sauce spiced with vinegar, pepper and often with juniper berries, a dish which has little in common with the saupiquet of Languedoc, made with the blood and chopped liver of a rabbit.