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La Fricacha
Appears in
Published 1989
La Fricacha is a stew that in the old days was prepared with the neck of the pig and sometimes the heart, kidneys, and also the lungs. Prepared on killing day, it was a celebration dish for the whole family and for those who had helped with the slaughtering. Nowadays it is made with the same ingredients if one still kills a pig—which happens and not rarely—or with pork shoulder meat from the butcher.
There has been a great diversity of cooking methods and garnishes: The sauce may be prepared with water, red or white wine, or as in Mélanie’s version with maude, the Savoie cider made of 50 percent apple juice and 50 percent pear juice. The garnishes were mostly onions, carrots, and potatoes, alone or in combination, or if one had them left over from the winter, some wrinkled old apples.