Fréginat or Fricassée de Limoux

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By Caroline Conran

Published 2012

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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