Le sac d’os

A sort of salted haggis from the Lozère, made from a pig’s stomach filled with all the trimmings of the hams, gristle and odd bits of meat, including bits of tail, that were too humble to go into anything else. In order to cook it, it had to be soaked for three days and cooked for three hours. I have never seen it or tried it, and probably that is a good decision.