Menu: Menus are part of the guts of slaughter animals.
The pork and sow menus serve as an envelope for Toulouse sausages, blood sausages, andouillettes, dry sausages, chorizo, cervelas, Montbéliarde, ...
Mutton menus are used for fresh sausages (chipolatas, merguez, ...).
For cooked sausages (Frankfurt, Strasbourg, cocktail, white sausages like melsat) and dry sausages.
Horse menus are used for andouilles, ...
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