Fréginat or Fricassée de Limoux

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 – chopped garlic and parsley. Although the Aude is better known for lamb, it also rears excellent porkers. If your idea of fun is a Mass for animals or pig-racing, you will find it in Puichéric in the Minervois, at the January Pig Fair, where they serve fréginat, together with a robust local wine, in the street, to all-comers.

Ingredients

    Method

    Part of