other specialities

Among other specialities that we find in the culinary inventory of the Centre Val de Loire, we find :

- The blackened (stew developed with pork's red giblets, cooked in the red wine with many onions and stuck on the blood at the end of cooking)

- The Easter pasty (pasty with some meat, but also hard-boiled, and eggs in the slice)

- The pasty of rind (pork's rinds cooked in the jelly, molded in terrine)