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fressure
boudin without the casing
In the Vendée, they make fressure by taking leftover bread, pork skin and offal, onions and spices and salt and boiled them for a long time in a vegetable broth, then combined with blood and chilled in a terrine.
In Anjou, it’s often made with the heart and liver of a lamb or pig.
Fressure is sold in slices at the butcher’s or in jars; heated up, it turns into a thick goo to eat with beans or potatoes.
Also known as gigouri in Poitou-Charentes.
Text © Dana Facaros
Image by triperie française