Name: Fréginat or Fricassée de Limoux
Yield: Serves 6
Cuisine: France
Ingredients: several sprigs thyme, stalks removed; 125 g pig’s liver, or use calf’s liver if this is not available; 200 g mushrooms (wild or cultivated), sliced; 4-5 tbsp olive oil; 3-4 bay leaves; 100 ml good white wine vinegar; 20 ml white wine; 100 ml stock - chicken or vegetable will do; 4 cloves garlic, peeled and chopped; 2-3 pig’s kidneys; salt, pepper; 4 cornichons, diced; 800 g shoulder or neck of pork, trimmed and off the bone; 2-3 tbsp chopped parsley; 2 yellow onions, sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

About

At pig-killing time in the Aude, participants (les voisins du porc) were regaled with a dish cooked outdoors in a big cauldron, called frésinat or fréginat, which was made with the neck or goula and the organs that go off quickly – liver, kidneys and so forth – and trimmings, all held together by stirring eggs and vinegar into the juices.

When it was tender and melting, after about 2 hours, potatoes were added and, at the end, a persillade – choppe