Meat and cold cooked meats

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Meat and cold cooked meats

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Hot and cold meats Like everywhere in France, the meat here is cooked in all types of ways. © Taillard - age fotostock

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Compared with the seafood, there may seem to be a lot less variety in the meat products of Brittany.
However, due to the traditional breeding of pigs in particular, there is still quite a wide choice. In fact pork, which was a cheaper alternative to beef in the past, serves as the basis for numerous cold cooked meat preparations: pâté, rillettes, saucisson (sausage), blood sausage and tripe.
Some other specialities that cannot be ignored are the salt meadow lamb from Mont Saint-Michel, the ?poule coucou' from Rennes or the 'andouille' sausage from Guémené (smoked and soft).