2005_Limousin_Chambre de métiers et de l'artisanat
The Idea
Create a product innovative and identical cooked pork meat: a contemporary craft transmitter of values product.
The History
It is with the Chambre des métiers et de l'artisanat of Limousin and two fascinated pork butchers and caterers, Pascal Le Hech and Francis Maligne, that was designed the Cabossé(the Dented), a pasty which can be savoured cold or warm, associated with a gravy vinaigrette.
Aiguillette of veal and marinated lamb, fine stuffing of pork in the fresh spinach, the whole sweet chestnut, the dough.