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Un enchaud de cul noir confit à Ladignac-le-Long
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Confit of roast "cul noir" pork in Ladignac-le-Long
In Ladignac-le-Long, Haute-Vienne, France meets Guy, the village butcher. With him she discovers an emblematic breed of the region, the "cul noir" pig. With Mireille, Guy's wife, she then cooks a traditional "enchaud", a confit of roast pork, served with potatoes and sweet chestnuts.
Presented by: France Oberkampf.