Hure (abat): The hure (word of unknown origin probably German) is a term applied to the elongated head of certain animals (the head of a pig or wild boar, even of certain fish such as the head of a pike or 'a sturgeon).
In cold meats, it is a preparation made with pieces of pork or wild boar head.
The "Parisian" style is made from tongue and rinds taken in jelly and molded.
In Alsace (eastern France), we can distinguish the red hure which is ...
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