During one of my investigative trips to the big
supermarkets here in southern France, and after I’d managed to extract myself
from the cheese aisle, I did an exploration of the meat aisle. I first hit the
cooler that bore a striking resemblance to the cooler in my old biology
lab. I mean, what are these things
before me that look so much like body parts and innards? After writing down the
names and doing a translation I discovered that they were….indeed... body parts and
pieces!
Here’s a sample of the sizeable selection of delicacies that
somebody must be eating. We’ve got Tête
de Veau, Pieds de Veau, Langue de Veau, and Cervelle de Veau, which translate
to head of veal, feet of veal, tongue of veal, and brains of veal. Poor little
baby cows.
Then there’s Rognon de Boeuf (as in beef kidneys) and Rognon Cubes (it’s nice to know you
can buy these little waste processing factories pre-cut, don’t you think?) Then
we move on to Cours d’Agneau (heart of lamb) and Crépine de Porc (the casing of
pig intestines). Followed by Pieds
et Paquets Marseillais, a gross looking pile of flesh that translates to “feet
and packages”. But packages of what? I finally just found a definition today.
It’s little packages of chopped ham, garlic and herbs all wrapped in the pretty
paper of…. sheep’s stomach lining. And a particularly Provençal specialty. Oh
goody! AND to top it all off, you
can get the feet and packages in a value pack…enough for all your friends and
family.
I realize that people in all countries eat these unusual things. And probably more so in certain ethnic groups or in particular regions
of a country. When I was a bush cook in British Columbia, I prepared moose
heart, elk liver, caribou tongue, mountain sheep brains and goat testicles. But
we didn’t have anything else to eat! (I did. I had peanut butter. Which I lived
on and which is where my whole peanut butter sickness began) I have asked my French friends explain to me... who eats this stuff? Many don’t, of course. But last time I inquired about brains at a dinner party, a grand
argument began about the best way to prepare this delicious delicacy. I
pretended to write down the recipes...but I had absolutely no intention of
testing them in order to form my own opinion.
Okay, so on to the regular meats. Yep, we’ve got it all.
We’ve got chicken and turkey and, of course, duck and rabbit which are both
often eaten here. So we’re sure what we’re eating, there’s usually a little
picture of the animal somewhere on the label. Then we move on to pork, beef and
lamb (which is also a staple). So,
I’m moving down the meat case, checking it all out and I land on Cheval Haché.
Of course, that’s horsemeat and, yes, it’s eaten in France. Judging from the
selection, it’s not eaten all that much, but it’s there and I’ve seen it on
menus at a couple of restaurants. And a friend of mine told me it makes the very best tartare.
Please say it isn’t
true. Not dog! This is terrible… more terrible than horse hamburger and pig
intestines.
On closer inspection, I realized this was meat FOR dogs, not
meat OF dogs. The French do love
their dogs after all, and I was able to let out the breath that I’d been
holding in horror.
I’m a reasonably adventurous soul but I’m not sure I’ll be
eating sheep kidneys anytime soon. I’ll leave that to Chef Andrew Zimmer who, long ago, taught me to make a mean crème brulée and now makes a REALLY good living
traveling the world for The Travel Channel and eating all sorts of disgusting
things. Me, I think I’ll stick to writing. But I’d settle for making a REALLY
good living traveling the world
and writing about all the bizarre stuff that Andrew Zimmer is willing to
eat.
Bon Appétit!
Delana
ReplyDeleteBeautiful Monday Morning Meat Post!
Shame the Dog Meat wasn't Dog Meat - if you know what I mean?
All the best
Keith
This is very funny, not the best of readings with your morning cup of coffee, though!
ReplyDeleteSo many of the specialities that you describe are eaten in Italy too, but I think that the French stretch their ability not to waste any part of the animals to the extreme: ever heard of 'ris de veau'?
I like kidneys and liver cooked properly but my boys won't touch anything like that so I only eat them if available on a restaurant menu.
ReplyDeleteRis de veau is delicious.
I used to eat cold sliced tongue when I lived in the UK. That was yummy too, but you seem to have to make it yourself here and that I can't bring myself to do!
How have I never told you that over the years I have developed a serious addiction to crème brulée ?!! (Yep, ignoring all the meat talk this morning.) Though last year, I actually didn't think of it until my return (maybe it was wearing a swimsuit on the beach that kept my lust at bay)...so is there anything from the US that you need for your preparation!?? Other than the tourch thingy of course! ;)
ReplyDeleteAll grist to the mill...brought up as I was on haggis.
ReplyDeleteI found a French haggis in the Causses..made with maize meal...and it was extremely good.
Here I am regarded with horror when I take a pig to be slaughtered as the locals regard any innards with revulsion and there am I scrabbling for the mesentery, the heart, lungs, spleen, liver and kidneys.
Wonderful post....you have inspired me to get out the hock and trotter I've been saving to be boned, stuffed, poached and served cold.
But I'm not eating foie gras...know too much about it...and I'm not eating frogs' legs...know too much about the methods of despatch to have an appetite.
And fressure is on my limits...
Hmmm. Read over Cheerios. I'm always leery when perusing a menu in France, trying to steer clear of these, er, delicacies. I often get handed an English version without asking, but I want to see it in French, too. Sometimes the English translation of some of those things that I know I won't be wanting sounds so benign.
ReplyDeleteJust got back from Target where the most adventurous I got was grass fed beef... ask Steve the story about "parts (gonads) of a fish". Love you, and again, you are soooo entertaining. Happy Labor Day kiddo!
ReplyDeleteI am truly an adventurous eater, but need to be egged on by friends after copious amounts of wine where the meats are concerned. I rather prefer "not to know" exactly what I am eating. I once considered bungie jumping too - hah!
ReplyDeleteBises,
Genie
Even after two glasses of wine tonight (which usually makes me quite cavalier about what I'm eating), I felt a teensy bit naseous at this post.
ReplyDeleteReally? Goat testicles? Horse meat?
Ewww upon Ewwwww!
Give me the fromage et baguette, please!
I grew up helping my Great Grandma Matilda Paulsen (Danish) make giblet gravy and mincemeat pies out of animal organs, so I guess this is not all that different - except I have never been crazy about mincemeat either. I did like steak and kidney pies in England, but always ordered just steak when I had the choice. I like peanut butter, too. :-)
ReplyDeleteYour post reminds me of why I am a vegetarian. I love animals too much to eat them. Traveling in Europe has revived my love for cheese though. We will head for France tomorrow and hope to see you in a few weeks.
ReplyDeleteUgh. I should not have read this post on Tuesday morning, which is really my Monday morning since yesterday was Labor Day. Thanks for the meat run down. The picture of the dog was much too cute for it to be dog meat. I think they would have used a picture of a snarling, vicious dog that someone would be happy to be rid of.
ReplyDelete