Specialities The farci from Poitou

Originally produced in the Civray area (Vienne - 86) between Poitiers and Confolens, you can also find it in the Deux-Sèvres and in Charente. The farci from Poitou is sold in local Pork butcher's and butcher's. Industrial production is low. The farci from Poitou existed in the 19th century under the name of fars but in the second part of the 20th century its marketing developped. It is eaten in slices as cold starter as well as main dish fried with oil in a frying pan.

©NRCO-DL

Ingredients : 1kg halfsalted fat streaky bacon 1 handful of sorrel 10 large cabbages leaves 1 cauliflower 3 or 4 salads 6 leeks whites 12 eggs 150g flour 1 bunch of parsley 1 bunch of chives garlic, salt, pepper 1 kg de lard 1/2 sel, pepper.

Preparation : 40 minutes

Cooking : 2 hours 1/2 minutes

Recipe:
Blanch the cabbages leaves. Reserve.
Boil sorrel and cook cauliflower.
Cut in tiny pieces cauliflower, sorrel, salads, leeks whites, parsley, chives and garlic. Cut fat streaky bacon in dice. Mix everything together.
Add the 12 eggs and mix. Add flour, salt and pepper. Mix well.
Put preparation in the cabbages leaves and wrap in a cloth.
Cook in a pressure-cooker full of water for 2 hours 1/2. Take the water out after cooking, drain in a colander and let it cool down before taking the cloth out.