Sabardin: The sabardin (also called bag bardin or red andouille), is a large sausage, specialty of Forez (region of central France), which is embossed in the cecum of the pig, called "jesus" "bag". The anecdote has it that an inhabitant named Monsieur Bardin was famous for the sausage he prepared. Everyone was talking about the “bag” in Bardin which over the years has become “sac-a-bardin”, “sac bardin” then “Sabardin”. Made up of sausage meat, pork offal (head, breast, .. .
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