Fréginat : The friginate is a flat traditional, typical of the villages of Corbières massif. The friginate (“ fricassee » in French), was traditionally made with Boar or during the “killing of the cochon ", but nowadays, the porc is privileged, to the detriment of Boar who became a meat day of Party.
History of the friginate: It is a dish essentially rural. In the countryside, the cochon was traditionally the basis of thefood audoise. On the day of her killing, pork festa brought together parents and friends, and the “fréninat” traditionally constituted a strong moment of the meal served on this occasion. It was prepared withonion and ail and was accompanied by White beans.
Ingredients: Everyone, as is often the case, has the feeling of having “the” recipe. However, the basis remains:
- parts de porc (most of the time, spine et necklace);
- of grout de tomato ;
- of the fat de duck ;
- onions et échalotes ;
– all perfumed Asked herbs de scrubland (laurel noble et thyme, and sometimes rosemary).
Accompaniment: The fréginat is eaten with White beans prepared. Beans can be Castelnaudary ingots, coconut from Pamiers or Tarbais bean, prepared at laurel and thyme and fat de duck.
Agreement of sommelier : This dish calls for a local aromatic red wine such asdesignation Corbieres.